Like gingerbread and apple crumble had a baby. Exactly that delicious – but in cookie form.
- 150g unsalted butter, melted and slightly cooled
- 120g soft light brown sugar
- 100g caster sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1½ tsp ginger
- ½ tsp allspice
- Grate of nutmeg
- Pinch of ground cloves
- 1 egg, fridge cold
- 1 egg yolk, fridge cold
- 250g plain flour
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 100g ground almonds
- 200g dried apple, snipped into pieces
- Preheat oven to 170C fan/190F and line baking trays with paper
- Pour the melted butter and both sugars into a large bowl and beat together
- Beat in the whole egg, then the egg yolk and vanilla until the mixture is light and creamy
- In a separate bowl, mix together the flour, bicarb, salt, ground almonds, spices and apple pieces until combined
- Then tip the dry ingredients into the egg/butter/sugar and stir in with a spoon until just combined
- Scoop up the mixture and, with damp hands, gently form into roughly walnut-sized balls
- Place on the baking tray (spaced out to allow for spreading) and bake for 15-17 mins until golden
- Cool on a wire rack
Sophie cooks 