Apricot and sunflower seed cookiesby Norah Elliot |
| Preperation time: 1 hour 10 mins Cooking time: 12 mins Serves: 6 |
| Recipe Ingredients |
| 150g jumbo porridge oats; 50ml sunflower oil; 125g light muscovado sugar; 1 egg, beaten; 25g sunflower seeds; 50g ready to eat dried apricots, roughly chopped. (this makes about 18 cookies) |
| Recipe Method |
| Put the oats and sugar in a bowl and stir in the
oil. Cover and set mixture aside for 1 hour. Add the rest of the ingredients and mix to combine. Place tablespoons of the mixture on a large baking tray and flatten slightly with a fork. Bake in a preheated oven - 180c or gas mark 4 - for 12 to 15 minutes until golden. Leave to cool on the baking tray for 5 minutes then cool on a wire rack. |
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