Ingredients
1 1/3 cups plain flour
1 ½ teaspoons ground cinnamon
1 cup brown sugar, firmly packed
100g unsalted butter, chopped, at room temperature
¼ teaspoon bicarbonate of soda
1 egg
2 teaspoons vanilla extract
Vanilla ice-cream, to serve
TOFFEE APPLE SAUCE
25g unsalted butter
2 Pink Lady apples (180g each), peeled, cored, cut into 1cm dice
¾ cup caster sugar
1/3 cup apple juice
Method
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Trace a 25cm circle onto a sheet of baking paper. Place on a greased, large oven tray, trace-side down.
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Process flour, cinnamon, sugar, butter, soda, egg and vanilla in a food processor until mixture forms a soft dough.
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Place dough in the centre of the circle on prepared tray. Using your fingertips, press out to the edge of the circle.
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Cook in a moderately slow oven (160C) for about 25 minutes, or until firm to touch in the centre. Remove from oven. Cool completely on tray.
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To make sauce, melt butter in large, non-stick frying pan over a medium to high heat. Add apples. Cook, stirring for about 3 minutes, or until light golden. Sprinkle over sugar. Add juice. Gently stir to dissolve sugar. Bring to boil.
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Gently boil for about 5 to 8 minutes, or until syrup turns golden brown. Transfer to a heatproof jug. Cool slightly.
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Place cookie on a large plate. Cut into wedges. Serve with ice-cream and warm sauce.
