Toffee Apples

Halloween has arrived and my sister requested I make some Toffee Apples.

Toffee Apples remind me of Halloween when I was younger, except I remember cellophane wrapped toffee coated soft apples. It was always so disappointing having your teeth sink through the toffee and soft apple flesh! These are a lot different in that they are crisp, crunchy apples with hard crackling toffee finished with sprinkles.

*Warning* The toffee when cooking gets extremely hot so be careful not to drop any on your skin.




Ingredients:
225g Demerara Sugar
110ml Water
25g Butter
2 Tablespoons Golden Syrup
1/2 Teaspoon White Wine Vineagr
6 Braeburn Apples/Granny Smith Apples
6 Lollipop Sticks
Sprinkles-optional














Method:
1. Put sugar and water in a saucepan and simmer until the sugar has dissolved stirring constantly.
2. Once sugar has dissolved remove briefly from heat and whisk in the rest of the ingredients.
3. Return to heat, place a sugar thermometer on the side of the pan and boil until it reaches 138 degrees celsius/hard crack stage. Alternatively boil for 12 minutes.
4. While sugar is boiling pierce the bottom of the apples with the lollipop sticks.
5. Once the toffee is ready, dip the apples in. Roll them around and generously coat them in the toffee.
6. Roll the toffee coated apples in sprinkles if you please.
7. Leave the apples to harden on a baking sheet lined with parchment.

Chewy(I promise!) Oatmeal, Raisin and Almond Cookies

I have tried SEVERAL cookie recipes all of which have resulted in crispy cookies and me in a bad mood. I am not a crispy cookie kind of gal, I prefer a cookie with a squidgy soft centre and this recipe definitely delivers!!



Ingredients:(Makes approx 16 cookies)
125g Unsalted Butter, softened
2/3 Cup Light Brown Sugar (Packed Tightly)
1 Large Egg
1 Teaspoon Vanilla Extract
3/4 Cup Flour
1/2 Teaspoon Bicarbonate Soda
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
1 1/2 Cups Porridge Oats
3/4 Cup Raisins
1/2 Cup Almonds Chopped








Method:
1. In a stand-up mixer cream the butter, sugar, vanilla and egg together until smooth.
2. In a separate bowl, whisk together the flour, cinnamon, bicarb soda and salt.
3. Stir the flour into the butter and add the oats, raisins and chopped almonds.
4. Using an ice-cream scoop, scoop the dough onto parchment lined baking trays. The dough should be 2 inches apart.
5. Transfer to a fridge and chill for 15-20 minutes.
CHILLING THE COOKIE DOUGH WILL RESULT IN YOU HAVING A THICKER COOKIE
6.Preheat oven to 175 degrees Celsius.
7. Bake for 10-12 minutes-the baking time will differ depending on your oven. The cookies should be golden brown around the edges and a little doughy looking in the centre.
8. Allow to sit on the baking sheet for 5 minutes before removing to cool on a wire rack.
Delish!!