Apple crumble cookie sandwiches

Directions

Salted caramel:

1. In a medium saucepan over medium-high heat, combine the sugar and water and cook, without stirring, until the syrup turns a deep golden brown and is bubbling slowly. Keep close watch to avoid burning it.
2. Remove the saucepan from the heat. Very slowly, whisk the cream into the pot. The mixture will bubble a lot as you add the cream. You may want to wear oven mitts while you whisk to prevent any splatters or steam from burning your skin.
3. Add the butter and salt and whisk until combined. Let cool for at least 30 minutes.
4. Transfer to a squeeze bottle or an airtight container and store in the fridge for up to two weeks.
5. Baker's Tip: This recipe requires your full attention so that you don’t burn or undercook the caramel. Be sure to avoid distractions when preparing it and be cautious around the boiling sugar. It’s best to keep little ones out of the kitchen while preparing this sauce! To soften cold caramel that has been stored in the fridge, it can be warmed in the microwave until the desired consistency is achieved.

Salted caramel buttercream:

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on low speed for 30 seconds. Increase the speed to high and whip for two minutes. Reduce the speed to medium and add the icing sugar. Whip for an additional 30 seconds. Increase the speed to high and whip for two minutes, until the mixture looks light and fluffy. Scrape down the sides of the bowl. Add the vanilla bean paste and whip on high speed for one minute.
2. Use immediately or store in an airtight container in the fridge for up to two weeks. Remove from the fridge one hour before using. 
3. Baker's Tip: If you can’t find vanilla bean paste, substitute one tablespoon pure vanilla extract and the seeds from one whole vanilla bean.

Apple filling:

1. In a medium saucepan over medium-low heat, cook the apples, brown sugar, butter, cinnamon, and nutmeg, stirring frequently, until a fork can easily be inserted into the apples and the mixture is thick and bubbly, about eight to ten minutes.
2. If you would like to thicken the filling, use a fork to mix the cold water and cornstarch in a small bowl, until no clumps remain. Pour the cornstarch mixture into the filling and stir over medium heat for about two minutes, until the mixture goes from looking cloudy to looking clear again.
   
3. Use immediately or transfer to an airtight container and let cool to room temperature. Store in the fridge for up to five days.
   
4. Baker's tip: Granny Smith apples are the best variety to use in this recipe. They are naturally tart, which contrasts nicely with the sweetness of the brown sugar and complements the flavour of the delicious warming spices.

Sugar and spice cookies:

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter on medium speed for two to three minutes, until the mixture looks white, light, and fluffy.
3. In a small bowl, whisk together the milk, egg, and vanilla. With the mixer on low speed, slowly pour the milk mixture into the butter mixture and mix until fully incorporated. Scrape the bottom of the bowl with a spatula and mix for an additional 15 to 30 seconds, until combined.
4. Add the flour, cinnamon, nutmeg, baking soda, baking powder, and salt to the wet ingredients and mix on low speed until just combined. The dough is fully mixed when it comes together and pulls clean away from the sides of the bowl.
5. Using a medium cookie scoop, scoop the cookies onto the prepared baking sheets one to two inches apart. Using the base of your palm, flatten the cookies to the desired size and shape. Sprinkle with a light dusting of cinnamon.
6. Bake for five to six minutes, or until the edges of the cookies begin to brown. Let cool for five minutes on the baking sheets before transferring them to a wire rack to cool completely. 

Salted caramel: 

1. Prepare one batch Salted Caramel. Let cool to room temperature. 

Salted caramel buttercream:

1. Prepare 1/2 batch Vanilla Buttercream.
2. Add 1/2 cup Salted Caramel to the buttercream. Whisk on high speed until combined.

Apple filling:

1. Prepare 1/2 batch Apple Filling. Let cool to room temperature.

Oat crumble:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Pour in the butter and stir until the dry ingredients are evenly coated.
3. Spread the mixture in an even layer on the prepared baking sheet. Bake for five minutes. Remove from the oven and stir. Bake for an additional two to four minutes, until golden brown. Let cool to room temperature before using.

Assembly:

1. Transfer the Salted Caramel Buttercream to a piping bag fitted with a No. 8B tip. Flip over half of the cookies and pipe the buttercream onto each with an even pressure, creating a 1-inch ring. There should be a “hole” in the middle of each ring and a 1/2-inch ring of cookie around the exterior edge.
2. Place a heaping tablespoon of Apple Filling in the middle of each buttercream ring. Sprinkle one tablespoon Oat Crumble on top.
3. Transfer the remaining Salted Caramel to a piping bag and cut off the tip. Drizzle the caramel in a zigzag pattern over the filling.
4. Place the remaining cookies, right side up, on top of the filling and press down gently to help them stick. The buttercream will spread slightly to the edges of the cookies.
5. Place the finished cookie sandwiches in the fridge to chill for easier handling. Store cookie sandwiches in an airtight container in the fridge for up to four days.

Excerpted from Jenna Rae Cakes and Sweet Treats: Over 100 Recipes for the Modern Baker by Ashley Kosowan and Jenna Hutchinson. Copyright © 2020 by Ashley Nicole Kosowan and Jenna Rae Hutchinson. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.