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Caramel and apple cookie sandwich

Original recipe provided by RSPCA Assured

Crunchy biscuit meets a melt-in-the-mouth centre with this perfect combination of sweet caramel, apple and cinnamon. You'll blow the competition away with this recipe. Ideal for your next bake sale...

Recipe info

Preparation: 25 minutes

Cooking time: 15 minutes

Serves: 10


For the cookies:

  • 140g butter, cubed
  • 175g self-raising flour
  • 1 Granny Smith apple, peeled and diced 
  • 85g porridge oats
  • 175g light brown muscovado sugar
  • 1 tsp ground mixed spice
  • 1 RSPCA Assured egg

For the salted caramel drizzle:

  • 75g unsalted butter
  • 50g soft light brown sugar
  • 50g golden syrup
  • 125ml double cream
  • 1/2 tsp sea salt

For the cinnamon buttercream:

  • 225g unsalted butter (softened)
  • 1 tsp ground cinnamon
  • 450g icing sugar 
  • 4 tbsp milk


Step 1:

Preheat the oven to 180°C/fan 160°C/gas mark 4 and line a large baking sheet with greaseproof paper.

Step 2:

In a large bowl, rub the butter into the flour until it resembles breadcrumbs then stir in the diced apple, oats, sugar and spices.

Step 3:

Make a well in the centre, crack in an RSPCA Assured egg, then mix together to make a firm dough.

Step 4:

Roll the dough into 20 even-sized balls and place (well-spaced apart) on the lined baking tray, pressing to flatten slightly. Bake for 15 minutes until golden brown, then transfer to a wire rack and leave to cool.

Step 5:

For the salted caramel drizzle - melt the butter, sugar and syrup in a small heavy-based pan and let it simmer for 3 minutes, stirring often.

Step 6:

Add cream and half a teaspoon of salt and stir again, cooking for another minute on the hob. Pour into a small bowl ready for drizzling.

Step 7:

To make the cinnamon buttercream, beat the butter with a whisk until light and fluffy then add the cinnamon and half the icing sugar.

Step 8:

Use a wooden spoon to gently mix together and add the remaining icing sugar. Mix gently until all the icing sugar is incorporated, then whisk again until smooth, light and fluffy.

Step 9:

Just before serving, spoon or pipe the buttercream onto half the cookies and drizzle with caramel. Top with another cookie to make the sandwich and press down very gently. 


Don't worry if you don't want to bake the biscuits straight away: 

  • Roll the dough into logs, wrap in clingfilm and chill or freeze.
  • Slice the frozen logs into discs.
  • Then bake them for 15 to 18 minutes.

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