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7 ratings

Recipe by Silvana Franco

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1. Preheat the oven to fan 170C/conventional 190C/gas 5. Using an electric whisk, beat together the butter and sugar until pale and creamy.
2. Stir in the egg yolks, ground almonds, toffees, dried apple and flour. Mix well together then roll into walnut-sized balls.
3. 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, then transfer to a wire rack and leave to cool completely.

Per cookie

148 kcalories, protein 2g, carbohydrate 17g, fat 8 g, saturated fat 5g, fibre 1g, salt 0.12 g

Latest comments and suggestions

• centauri

  20 January 2008

  centauri rated and commented on this recipe

  

  Decent cookies, although a little dry and bland in the non toffee/apple bits. I remade them with about a tsp of mixed spice, removing 40g of the sugar and replacing it with a tablespoon of maple syrup and a generous dollop of golden syrup, and we found that they were chewier and tastier.

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• sally

  16 October 2008

  sally rated and commented on this recipe

  

  I have to say these didn't come out dry or bland for me, they were some of the best cookies I have made, I replaced the apple with apricots as my supermarket didn't have any apple and I am going to make them again tomorrow but with chocolate and toffee. I think I will use this recipe often changing the flavours now and then.

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• charliebug

  29 October 2008

  charliebug rated and commented on this recipe

  

  Very tastey, however make sure you cut up the toffees quite small...I didn't and ended up with the toffee molding the cookies into one big lump! Opps! Enjoy!

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• krazykath41

  29 October 2008

  krazykath41 rated and commented on this recipe

  

  made last night, couldnt find dried apple so used a little bramely apple instead & squirt of maple syrup, where very soft & delicate but yummy had to let dry out or they broke when lifting them off the baking sheets

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• Belkey

  16 November 2008

  Belkey rated and commented on this recipe

  

  Very tasty, but a little crumbly, could probably do with a tbsp of milk in the mixture to make it bind better as well.

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• hlnharrison

  27 January 2009

  hlnharrison rated and commented on this recipe

  

  I make these every year. Do use soft toffees. I tried these once with tesco value toffees - I was on an economy drive - they tasted great but it was such an effort to break the toffee into small enough pieces.

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• Cara

  04 September 2009

  Cara rated and commented on this recipe

  

  Delicious! I made these with dried apricots, chopped up small, chocolate chips and sultanas instead of toffees and apple. They were absolutely delicious. Firm favourites in our house now.

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Ingredients

• 175g unsalted butter , at room temperature
• 140g golden caster sugar
• 2 egg yolks
• 50g ground almonds
• 85g chewy toffees , roughly chopped
• 85g/3oz ready-to-eat dried apple chunks, roughly chopped
• 225g self-raising flour
• 2 tbsp milk

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Difficulty and servings

Makes 24 cookies

Preparation and cooking times

Prep 10 15 mins

Cook 12 mins

Plus cooling time

Ingredients

• 175g unsalted butter , at room temperature
• 140g golden caster sugar
• 2 egg yolks
• 50g ground almonds
• 85g chewy toffees , roughly chopped
• 85g/3oz ready-to-eat dried apple chunks, roughly chopped
• 225g self-raising flour
• 2 tbsp milk

Per cookie

148 kcalories, protein 2g, carbohydrate 17g, fat 8 g, saturated fat 5g, fibre 1g, salt 0.12 g

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