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
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
Trace a 25cm circle onto a sheet of baking paper. Place on a greased, large oven tray, trace-side down.
Process flour, cinnamon, sugar, butter, soda, egg and vanilla in a food processor until mixture forms a soft dough.
Place dough in the centre of the circle on prepared tray. Using your fingertips, press out to the edge of the circle.
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.
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.
Gently boil for about 5 to 8 minutes, or until syrup turns golden brown. Transfer to a heatproof jug. Cool slightly.
Place cookie on a large plate. Cut into wedges. Serve with ice-cream and warm sauce.