Name: Oaty apricot and hazelnut cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 50g dried apricots; 100g self-raising flour (can be gluten-free); 50g rolled oats; 50g hazelnut; 100g butter or dairy-free margarine; 50g light muscovado sugar; 2 Tbsp golden syrup or honey

Oaty apricot and hazelnut cookies

29 Nov 2016

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

These oaty apricot and hazelnut cookies are much more healthy than any shop-bought cookies and, most importantly, they are incredibly easy to make. Also, if you use gluten-free flour and dairy-free spread, these cookies can be suitable for vegans and people with food-intolerance too. They are so easy to make that even kids won’t find it a huge challenge! Perfect for breakfast, brunch, afternoon-tea and for the kids’ lunch box!

Ingredients

50g dried apricots
100g self-raising flour (can be gluten-free)
50g rolled oats
50g hazelnut
100g butter or dairy-free margarine
50g light muscovado sugar
2 Tbsp golden syrup or honey

Instructions

Preheat the oven to 180°C.
Roughly chop the nuts and the apricots (you can use a mini food-processor too).
Heat the butter, sugar and syrup in a saucepan over low heat. When the sugar and butter have melted, turn off the heat.
In a large bowl, mix all the dry ingredients, then add the syrup. Using a wooden spoon, mix until you get a soft dough.
Line a baking tray with baking paper.
Using a Tbsp put dollops onto the baking paper and press them down to about 1cm thick rounds.
Bake for about 15 minutes, until golden.
Let them cool for a couple of minutes, then transfer them to a wire rack to cool completely.