Oat, Cranberry, Apricot & Walnut Cookies
Makes approximately 30-40 cookies
Ingredients
- 285g Flahavan’s porridge oats
- 225g salted butter, softened
- 8g salt
- 50g caster sugar
- 100g plain flour
- 1 tsp mixed spice
- Pinch of bicarbonate of soda
- 50g dried cranberries
- 50g dried apricots
- 50g walnuts
Method
- This recipe is best made ahead and allowed to chill overnight in the fridge
- Place all the ingredients in the food processor and blend for 30 seconds until the mix has just come together
- Tip out onto a clean surface and divide in 2
- Gently bring the mix together and shape into a roll approximately 3-4cm in diameter
- Wrap in cling film and place in the fridge overnight, repeat with remainder
- When ready to cook, pre-heat the oven to 180°C (350°F/gas mark 4).
- Line two baking trays with non-stick baking paper.
- Remove the roll of cookie dough from the fridge and remove the cling film
- Using a sharp knife cut slices of the roll about jut under a centimetre wide and place on the lined baking tray
- Cook for 11-12 minutes & allow to cool before using
