For the cookies

• 180g butter (soft)
• 150g brown sugar
• 320g plain flour
• 70g oats
• 30g pecans
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 egg

For the cream

• 80g maple syrup
• 250g cream cheese
• 100g double cream

For the filling

• 2 Cosmic Crisp® 
• juice of 1/2 lemon
• pecans to taste
• + 20g maple syrup

1. Preheat the oven to 200°C (fan 180°C).
2. To make the caramel, bring the maple syrup to a boil and simmer for 7 min over medium heat and let it cool to room temperature. 
3. For the dough, whisk together the butter and the brown sugar until creamy and mix in the remaining ingredients (avoid over-mixing, as this can lead to a dense biscuits). 
4. Let the dough rest in the fridge for 15 min. Shape into bite-size balls and spread evenly on a baking tray (keep in mind that they will spread while baking.) Bake for about 12 min. or until golden brown. Once baked and still warm, use a spoon to gently press down the centre of the biscuits a small hollow for the filling. Leave to cool completely.
5. In the meantime prepare the cream by whipping the cream cheese with the caramel prepared earlier, until fully combined. Whip the double cream separately, then fold it into the cream cheese mixture.
6. Finally, make the filling by cutting the apples into cubes and sprinkling with lemon juice to avoid oxidisation. Add the pecans and mix.
7. To assemble the biscuits, spoon a little caramel cream into each biscuit hollow, then top with the apple and pecan mixture. Serve and enjoy!