Chewy oat cookies with dried fruit recipe
A decadent classic brought up to date with salted almonds for just the right balance of sweet and savoury - very moreish!
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Ingredients
- 250 ml (1 cup) stone ground cake flour
- 5 ml (1 tsp) baking powder
- 2,5 ml (½ tsp) bicarbonate of soda
- 5 ml (1 tsp) ground cinnamon
- 180 ml (¾ cup) brown sugar
- 180 ml (¾ cup) butter (see tip)
- 1 egg, beaten
- 10 ml (2 tsp) vanilla essence
- 500 ml (2 cups) rolled oats
- 60 ml (¼ cup/ 30 g) ground almonds
- 125 ml (½ cup/ 65 g) almonds, coarsely chopped
- 150 ml (9-10/ ± 100 g) cubed Cecilia’s Farm Turkish Apricots or Colourburst™ Nectarines
- 45 ml (3 tbsp/ 40 g) Cecilia’s Farm Cranberries or Blueberries
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