Toffee apple shortbreads

Name: Toffee apple shortbreads
Yield: Serves 8-10
Cuisine: British recipes
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; For the biscuit base; 110g butter, softened, plus extra for greasing; 40g caster sugar; 175g plain flour; 10g cornflour

Published: 31 Oct 06
Updated: 18 Mar 24

Test kitchen approved

The apple in these delicious toffee apple shortbreads gives them a lovely fruitiness.

Serves 8-10
Hands on time 20 mins, 20 mins baking time, plus chilling and cooling

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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

For the biscuit base

110g butter, softened, plus extra for greasing
40g caster sugar
175g plain flour
10g cornflour

Method

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.

Recipe from November 2006 Issue

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Toffee apple shortbreads

Ingredients

Method

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