Name: Apricot and pistachio cookies recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 125g salted butter, softened; 1⁄180.00 gm brown sugar; 1⁄215.00 gm caster sugar; 1 egg; 100.00 gm traditional rolled oats; 1⁄150.00 gm self-raising flour; 1⁄150.00 gm wholemeal self-raising flour; 40.00 ml sunflower kernels; 20.00 ml white chia seeds; 1⁄2.50 gm ground cinnamon; 40.00 ml finely chopped dried apricots; 40.00 ml finely chopped pistachio kernels

Apricot and pistachio cookies recipe

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Elevate your cookie game with decadent apricot and pistachio combo.

Ingredients:

125g salted butter, softened
1⁄180.00 gm brown sugar
1⁄215.00 gm caster sugar
100.00 gm traditional rolled oats
1⁄150.00 gm self-raising flour
1⁄150.00 gm wholemeal self-raising flour
40.00 ml sunflower kernels
20.00 ml white chia seeds
1⁄2.50 gm ground cinnamon
40.00 ml finely chopped dried apricots
40.00 ml finely chopped pistachio kernels

Instructions:

With an electric mixer, whip together the butter and sugars until they are pale and creamy. Blend in the egg thoroughly. Mix in the oats and flours until well combined using a wooden spoon.
Preheat the oven to 190°C/170°C fan-forced and line 2 baking trays with baking paper. Stir sunflower kernels, chia seeds, and cinnamon into the dough until well combined.
Shape 2 level tablespoons of mixture into 16 balls, then place them on prepared trays with enough space in between. Gently flatten each ball with the palm of your hand to create a 5.5cm round shape. Add apricots and pistachios on top. Bake for 15 minutes (switch trays halfway through) until lightly golden. Let the cookies sit on trays for 5 minutes before transferring to a wire rack to cool. Enjoy your delicious cookies!

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