Step 1

Preheat the oven to 180°c (160 fan/ Gas 4/ 350F) and line a 20 x 30cm baking tin.

Step 2

Rub together the flour and cubed cold butter in a large bowl until you get a fine breadcrumb consistency.

Step 3

Stir in the cinnamon and sugar.

Step 4

Press half the mixture into the lined tin. Use the back of a metal spoon to pack it down as tightly as possible.

Step 5

Peel and slice the Bramley apples and lay them in a single layer over the shortbread base.

Step 6

Spoon over the caramel.

Step 7

Top with the remaining half of the shortbread mixture. Press down lightly with your hands. Bake in the oven for 30-35 minutes until golden.

Step 8

Leave to cool in the tin, then place the tin in the freezer for 30 minutes to make cutting into bars easier.