Maple Caramel Apple Shortbread

One for autumn.

1 hour prep

1 hour cook

Serves 3

Chris Cahill

Ingredients

Shortbread

75 gUnsalted Butter

30 gIcing Sugar

1/2 tspVanilla Extact

97 gFlour

1 tspCornstarch

Pinch Salt

Fillings

2 Firm Apples

75 gCaster Sugar

2 tbspMaple Syrup

1/2 tspSalt

100 mlDouble Cream

75 gCreme Fraiche

This one's pretty easy to put together but looks beautiful on the plate. Layers of thin and crispy leaf shortbread, filled with a cream mousse and apples coated in maple caramel.

Method

Mix softened butter, powdered sugar, and vanilla extract until smooth. Gradually add all-purpose flour, cornstarch, and salt, mixing until evenly incorporated.

Roll out the dough . Chill for over an hour, then cut with cookie cutters and place on a lined baking sheet. Poke with a fork or add patterns if desired. Chill cut cookies again before baking.

Bake at 175°C (160ºC fan) for 13-15 minutes or until edges are lightly golden brown.

Prepare the apples by peeling, coring, and slicing them into 1cm pieces.

Make the caramel by heating sugar and salt in a pan until deep amber, then stir in cream, butter and maple syrup.

Coat the apples in the caramel, let them cool, and prepare the mousse by whipping cream to soft peaks and folding in crème fraîche.

Layer the biscuits with a piping of mousse and a large spooning of apples. Once stacked dust with icing sugar.