Chewy Crunch Cookies

These make a lovely sweet treat for work and will satisfy any craving for naughty food but without the guilt. Children love the chewy fruit and crunchy texture of the oats.

 I have tried to make them as healthy as possible using wholemeal flour and unrefined sugar…but they’re still a little naughty…enjoy.

Where possible I have used organic ingredients.

1 cup of rolled oats

1 cup of wholemeal flour

1 cup of light brown unrefined caster sugar

2 tsp of cinnamon

1/3 cup chopped dried apricots

1/4 cup raisins or chopped cranberries

1/2 cup of slivered almonds

125g butter

2 tbsp of maple syrup or golden syrup if you prefer

1/2 tsp of bicarbonate of soda

1 tbsp boiling water

Preheat the oven to 150 c. Line a baking tray with baking paper. Combine oats, flour, cinnamon, sugar, apricots, raisins and almonds in a large bowl.

Melt the butter with the syrup on a low heat. Meanwhile combine the bicarbonate of soda with the boiling water and when the butter has melted add the bicarbonate mixture.

Stir the warm mixture into the dry ingredients and when combined spoon about a tablespoon onto the tray and flatten it slightly with the back of a spoon or your hand allow enough space between each one…they will spread.

Bake for approximately 20 minutes but keep an eye on them! They may look a little gooey when taken out the oven, test with a skewer if it is clean when pulling the skewer out then remove the baking paper from the tray and place on a wire rack to cool then remove each cookie and place on the rack.

The longer they are left to cool the better they firm up.


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