An autumn favourite in biscuit form. Crunchy round the edges, chewy in the centre – delicious!
175g unsalted butter, at room temperature
140g golden caster sugar
2 egg yolks
50g ground almond
85g chewy toffees, roughly chopped
85g/3oz ready-to-eat dried apple chunks, roughly chopped
225g self-raising flour
2 tbsp. milk
- Preheat the oven to fan 170C/conventional 190C/gas 5. Using an electric whisk beat together the butter and sugar until pale and creamy.
- Stir in the egg yolks, ground almonds, toffees, dried apple and flour. Mix well together then roll into walnut-sized balls.
- Place well apart on two non-stick or lined baking sheets and flatten slightly with your hand. Brush with milk and bake for 8-12 minutes until golden. Leave to firm up for 5 minutes, transfer to a wire rack and leave to cool completely.