Oaty apricot and hazelnut cookies
29 Nov 2016
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.
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Categories
- Meal Type: - Bake - Biscuits & Cookies - Breakfast - Brunch - Everyday - Kids Food - Nibbles & Bites - Quick & Easy - Snacks
- Cuisines: - British
- Occasions: - Afternoon Tea - Kid's Party - Mothers Day - Parties - Picnic
- Ingredients: - Dried Fruits - Other Flours
- Health and Diet: - Dairy Free - Diabetic - Egg Free - Gluten Free - High Fibre - Vegan
- Skill Levels: - Easy
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