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Apricot and Sunflower Seed Cookies

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Makes: 20
100g / 3 1/2 oz unsalted butter, softened
50g / 1 3/4 oz demerara sugar
1 tbsp maple syrup
1 tbsp honey, plus extra for brushing
1 large egg, beaten
100g / 3 1/2 oz white plain flour, plus extra for dusting
150g / 5 1/2 oz wholemeal plain flour
1 tbsp oat bran
50g / 1 3/4 oz ground almonds
1 tsp ground cinnamon
75g / 2 3/4 oz ready-to-eat dried apricots, chopped
25g / 1 oz sunflower seeds

Beat the softened butter with the sugar in a large bowl until light and fluffy. Beat in the maple syrup and honey, then the egg.

Add the flours and oat bran, then the almonds and mix well. Add the cinnamon, apricots and seeds and, with floured hands, mix to a firm dough. Wrap in c1ingfilm and chill for 30 minutes.

Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Roll out the dough on a lightly floured work surface to 1cm / 1/2 inch thick. Using a 6cm / 2 1/2 inch biscuit cutter, cut out 20 rounds, re-rolling the trimmings where possible, and place on a baking sheet. Brush with a little extra honey and bake in the preheated oven for 15 minutes until golden. Remove from the oven and leave to cool on a wire rack.

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