Toffee apple shortbreads

Makes about 15 slices
Takes 20 minutes to make, 20 minutes to bake, plus chilling and cooling

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

1. 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.

2. Scatter the apples over the base, pour over the caramel sauce and spread to level out. Chill in the fridge for 1 hour.

3. 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.