Norfolk Biffins

Biffins are red-cheeked apples which are dried out very slowly and are traditional to Norfolk, although a similar product occurs in Normandy. Choose apples which are unblemished and put them on clean straw on a wire cake rack. Cover well with more straw, and put into a very low oven for 5 hours (the lowest oven of an Aga is ideal for this). Take out the apples and press them very gently to flatten them slightly without breaking the skins. Return to the oven for 1 hour, 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. Store in airtight boxes in layers between waxed paper.