Biffins are red-cheeked apples which are dried out very slowly. Choose apples which have no blemishes and put them on clean straw on a wire cake rack. Cover them well with more straw. Put into a very low oven for five hours. Take them out and press them very gently to flatten them slightly without breaking the skins. Return them to the oven for one hour and take them out and press them again. When they are cold, coat them lightly with sugar which has been melted over a low heat without colouring.