- 115g unsalted butter, chopped
- 1 cup brown sugar
- 1/2 cup light corn syrup
- 170g sweetened condensed milk
- 2 tbsp milk
- 1/2 tsp salt
- 335g unsalted butter, softened
- 11/2 cup caster sugar
- 3 egg yolks
- 3 cups plain flour
- 11/2 tsp baking powder
- 1/4 tsp salt
- 3 granny smith apples, peeled, cored, and chopped
- 2 tbsp lemon juice
- 1 tsp plain flour
- To make the toffee, place the butter, sugar, corn syrup and condensed milk in a saucepan over medium heat and stir until combined, bring to the boil and stir in the milk. Continue to stir for 4-5 minutes or until the caramel is very thick. Remove from the heat and stir through the salt. Set aside to cool completely.
- Place the butter and sugar in the bowl of an electric mixer and beat for 6-7 minutes or until the butter is light and creamy. Add the egg yolks one at a time, beating well after each addition. Gradually beat in the dry ingredients until just combined.
- Divide the dough in half, press one half of the dough into the base of a 20cm x 30cm slice tin lined with non-stick baking paper and wrap the remaining dough in plastic wrap. Freeze both for 1 hour or until chilled.
- Preheat the oven to 170°C. Spoon the toffee mixture over the chilled dough base.
- Combine the apples, lemon juice and flour in a bowl and place on top of the toffee. Using a grater, grate the remaining chilled dough and sprinkle over the top of the apples.
- Bake for 50-55 minutes or until golden. Allow to cool completely in the tin before slicing to serve.