Hazelnut and apricot cookies
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Ingredients
100g of soft butter
40g of light muscovado sugar
50g of mashed banana
1 tsp of vanilla
1 egg, lightly beaten
100g of porridge oats
25g of ground almonds
1 tsp of baking powder, sieved
100g of spelt flour
60g of hazelnuts, lightly roasted and chopped
60g of dried apricots, chopped
Method
Preheat your oven to 180 degrees and line two large flat baking trays with parchment.
Beat the butter and sugar until light and fluffy. Stir in the mashed banana, vanilla and egg until combined.
Add in the oats and ground almonds.
Combine the flour and baking powder well and add these to the dough, then stir in the hazelnuts and apricots.
Scoop 12 spoons of the dough onto the baking sheets and form them into discs.
Bake for about 20 minutes until lightly golden. Once cool enough to handle place onto a wire rack to cool completely.
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