Ingredients
100g dried ready-to-eat apples, finely sliced
450g jar caramel toffee sauce (we used Merchant Gourmet Dulce de Leche, from major supermarkets), warmed to pouring consistency
200g plain chocolate, melted
450g jar caramel toffee sauce (we used Merchant Gourmet Dulce de Leche, from major supermarkets), warmed to pouring consistency
200g plain chocolate, melted
For the biscuit base
110g butter, softened, plus extra for greasing
40g caster sugar
175g plain flour
10g cornflour
40g caster sugar
175g plain flour
10g cornflour
METHOD
How to make toffee apple shortbreads
.
Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 17cm x 27cm
x 4cm deep baking tin. To make the biscuit base, cream the butter and
sugar until pale and fluffy. Sift in the flour and cornflour and, using
your hands, work to a dough. Place in the tin and use a glass tumbler to
roll out flat and into the corners. Bake for 20 minutes or until
golden. Set aside to cool.
. Scatter the apples over the base, pour over the caramel sauce and spread to level out. Chill in the fridge for 1 hour.
.
Pour the melted chocolate over the caramel and apples, then spread
evenly. Set aside to cool at room temperature for about 2 hours or until
set. Remove from the tin and cut into 15 slices.
