Oat Cookies with Apricot and Pistachio Dukkah Recipe | Oat Biscuits

Ingredients

• 230g (8oz/1 cup) butter at refrigerator temperature, diced
• 210g (7½oz/1 cup plus 1 tbsp) light muscovado sugar
• 70g (2½oz/5⅔ tbsp) caster (granulated) sugar
• 3g (1tsp) vailla powder or 2 tsp vanilla extract
• 2 eggs
• 350g (12oz/2⅔ cups) plain (all-purpose) flour
• 30g (1oz/¼ cup) cornflour (cornstarch)
• 140g (5oz/1½ cups) rolled oats
• 3g (1½ tsp) ras el hanout
• 3g (1 tsp) bicarbonate of soda (baking soda)
• 5g (1⅔ tsp) baking powder
• 1½g (½ tsp) salt
• 140g (5oz) dried apricots, roughly chopped
• 130g (4½oz) roasted pistachios
• 3 tbsp toasted white sesame seeds
• 50g (1¾oz) roasted pistachios, finely chopped
• 1 tsp ras el hanout
• ½ tsp ground cardamom
• ¼ tsp ground cinnamon
• 75g (2½oz/6 tbsp) caster (granulated sugar)
• ½ tsp sea salt flakes