The perfect cookie consistency - part squidgy, part crisp. Made using rolled oats, crunchy pistachios and sweet apricots. How cookies should be done.
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Serves
20
Oat
Plain Flour
Ground All Spice
Ground Ginger
Cinnamon
Baking Powder
Butter
Soft Brown Sugar
Water
Egg
Pistachio
Dried Apricot
Salt
Serves
20
Oat
Plain Flour
Ground All Spice
Ground Ginger
Cinnamon
Baking Powder
Butter
Soft Brown Sugar
Water
Egg
Pistachio
Dried Apricot
Salt
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Step 1.
Set oven to 175°C/347°F and line two baking trays with greaseproof paper.
Step 2.
Blitz 75g of the oats until you get a flour consistency and set to the side in a mixing bowl.
Step 3.
Add in the flour, spices (cinnamon, ginger, allspice) and baking powder.
Step 4.
In a separate large bowl beat the softened butter and sugars together. Then add your egg and whisk together.
Step 5.
Add the sugar mixture, remaining oats and tbsp of water to the flour combination.
Step 6.
Roughly chop the pistachios (chopping extra to garnish your cookie dough). Finely dice the apricots and add both ingredients to your cookie mixture.
Step 7.
Roll the dough into walnut size balls and place on a baking tray, leaving space in between and lightly flatten each ball down.
Step 8.
Sprinkle a generous amount of salt and your extra pistachio crumbs on each portion.
Step 9.
Cook for 13 minutes, turning your tray around halfway through.
Step 10.
Once ready, leave to cool on a rack.
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