Fruit and Nut Cookies

As promised, here is the recipe for these yummy things!

Makes 9 or 10 cookies (depending how generous you are!)

75g Dried Apricots

100g Plain Flour

60g Whole Porridge Oats

50g Chopped Hazlenuts (optional)

125 Unsalted Butter

75g Soft Light Brown Sugar

2 tbsp Runny Honey

  • Preheat oven to 180C/ Gas 4.  If not using stoneware lightly grease baking trays.  Cut the apricots into small pieces and put in a Classic Batter Bowl.
  • Add Flour, Oats and Hazelnuts to the Bowl.  Mix together.
  • Cut butter into chunks and put in saucepan.  Add Sugar & Honey and heat over a low heat.  Stir gently until butter and sugar have melted.
  • Add the butter mixture to the dried mixture and mix.  Put 5 dessert spoonfuls of the cookie dough onto the stone leaving space between each one.
  • Flatten the cookies a little so they are about 1cm thick.  Bake for 15 mins or until they are light golden
  • Remove from the oven and leave to cool slightly.  Then transfer to cooling rack to cool and become crisp.

Alternatives:  Chopped dried cherries, raisins, cranberries, peaches or dates instead of apricots.  Any nuts instead of hazelnuts if preferred.

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Filed under Batter Bowl, Food Chopper, Honey, Medium Bar Pan, Medium Round Stone, Pans

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