Ingredients for 9 servings
15ml/ 1 tablespoon of clear honey
75g/ 3oz/ scant ½ cup chopped ready-to-eat dried apricots
75g/ 3oz/ scant ½ cup golden caster (superfine) sugar
115/ 4oz/ 1 cup rolled oats
115g/ 4oz/ 1 cup self-raising (self-rising) flour, sifted
115g/ 4oz/ ½ cup unsalted (sweet) butter
For the topping
25g/ 1oz/ 2 tablespoons of chopped ready-to-eat dried apricots
25g/ 1oz / ¼ cup toasted and chopped hazelnuts
Directions
Put the flour, oats and chopped apricots in a large mixing bowl.
Put the butter, sugar, and honey in a pan and cook over a gentle heat until the butter melts and the sugar dissolves, stirring the mixture occasionally. Remove the pan from the heat.
Pour the honey and sugar mixture into the bowl containing the flour, oats and apricots. Mix with a wooden spoon to form sticky dough.
Divide the dough into nine pieces and place on the prepared baking sheet. Press into 1cm/ ½ in thick rounds.
Scatter over the topping of apricots and hazelnuts and press into the dough. Bake the cookies for about 15 minutes, until they are golden and slightly crisp. Leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Energy 262 kcal/ 1098 kj; Protein 3,7g; Carbohydrate 33,2g, of which sugars 14,4g; Fat 13,6g, of which saturates 6,8g; Cholesterol 27mg; Calcium 71mg: Fibre 2,1g; Sodium 130mg.
No comments:
Post a Comment