Recipe of the Week - 5 November 2012 - Toffee Apple Cookies

• 
  
• 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 driedapple chunks, roughly chopped
• 225g self-raising flour
• 2 tbsp milk

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.