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Preheat the oven to 180°c (160 fan/ Gas 4/ 350F) and line a 20 x 30cm baking tin.
Rub together the flour and cubed cold butter in a large bowl until you get a fine breadcrumb consistency.
Stir in the cinnamon and sugar.
Press half the mixture into the lined tin. Use the back of a metal spoon to pack it down as tightly as possible.
Peel and slice the Bramley apples and lay them in a single layer over the shortbread base.
Spoon over the caramel.
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.
Leave to cool in the tin, then place the tin in the freezer for 30 minutes to make cutting into bars easier.