First make the oat crumble:
- Combine dry ingredients
- Slowly mix in melted butter
- Bake at 170 for 5-10 until golden
Then make the cookie dough:
- Cream butter and sugars until light and fluffy, scrape down bowl a few times
- Add in eggs
- In a separate bowl combine all dry ingredients
- Slowly add dry mix to the butter mixture and mix until just combined
- Roll into 70-75g balls, then cover in oat crumble. Chill in the fridge or freezer until ready to bake
- Bake at 155 for 8 minutes, squish, then bake again for another 8 minutes.
- Shape with a round cutter once baked
Then make the apple compote:
- Chop apples into small pieces,
- Melt small knob of butter in a pan with a small amount of brown sugar
- Add apples and cinnamon and cook until soft
Then make the buttercream:
- Beat the butter until fluffy and pale in colour
- Slowly add the icing sugar
- Add in the spices
- Pour in the milk
- Beat on a medium speed until smooth
Recipe by Gareth Davies, originally featured on Prynhawn Da.