PREHEAT THE OVEN: preheat an oven 180°C.

COOK THE APPLE: Peel the apples, remove the core, and cut into small pieces. Dump the chopped apple into a saucepan with the 100g of caster sugar, a splash of cold water, and a knob of butter. Heat to a bubble and cook for 3-4 minutes, stirring occasionally, until about half of the apple has cooked down to a pulp and the rest a small chunks. transfer to a bowl to cool.

MAKE THE COOKIE DOUGH: Beat the butter and both white and brown sugars together until creamy in a bowl. Crack in the egg and beat again. Fold in the flour and cinnamon so that you have a cookie dough.

CHILL AND ROLL: Divide into two (one piece a little bigger than the other) and chill them both for an hour. Roll the chilled dough on a floured surface to the thickness of just under 1 cm.

LAY INTO DISH: Lay into a pie dish and fill with the cooled apple mixture. Dot the unwrapped toffees over the filling. Roll the other dough out to the same thickness and drape over the pie. Trim the edges and crimp together so that they stick.

BAKE: Bake for 25-30 minutes, then allow to cool in the tin completely before turning out. Serve once it's cooled a fair bit, sliced with a little whipped cream (it's difficult to cut until the cookie has cooled). Serves 8