Halloween Treats – Toffee Apple Cookies

Gone are the days when I would don silly costumes and went around taking sweeties from strangers – now I have to make my own if I want any.  I decided to make something Halloweeny for the weekend but, despite being on a pumpkin kick, didn’t want to take the ‘easy’ way out.  I wanted something which really screamed Halloween to me and I definitely found it in this BBC GoodFood recipe.  Toffee apples are Halloween for me – every year, I await the glistening, sugary and unnaturally red apples, ignoring all the ‘chocolate’ imposters.  I must have one.

Toffee Apple Cookies


  • 175g unsalted butter
  • 140g  caster sugar
  • 2 large egg yolks
  • 50g ground almonds
  • 85g chewy toffees
  • 85g ready-to-eat dried apple chunks
  • 225g self-raising flour
  • 2 tbsp milk


  • Preheat the oven to 170°C
  • Chop the apples and toffee roughly – I cut my toffee pieces into 6 or so smaller squares.
  • Blend the sugar and butter together until creamed.
  • Add in all other ingredients and mix until combined.
  • Roll a small palmful between your hands and squish lightly before placing on a greaseproof lined / non-stick baking tray – making sure to leave plenty of room as the cookies spread.
  • Cook for ~10-12 minutes in the middle of the oven and allow to cool thoroughly before trying to pry them off any paper if you used it.  A spatula helps!

Extra Notes

Have an ice cube tray to hand and pour the egg whites into it to freeze.  Large eggs make about two ‘standard’ rectangular cubes.  Once frozen, put them in an airtight bag for later use – they don’t take too long to defrost when you need to use them =)

These are a little crumbly – maybe could have done with a little something more to hold them together – but they are also super tasty.  Who cares if your cookie is half crumbs when it tastes like toffee apple crumble? In fact, if you left out the eggs and milk it really would make a nice sticky toffee crumble top.  Probably a great base for other taste combinations – a few are suggested in the linked article’s comments.  I’d like to try something, perhaps, with the dried apricots I have leftover from another cooking experiment.

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