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Crispy cookies with cranberries and apricots

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Ingredients for 1 servings:

  • 40 g sunflower seeds
  • 50 g apricot(s), dried
  • 50 g cranberries, dried
  • 50 g oat flakes
  • 80 g butter or margarine
  • 125 g raw cane sugar
  • 1 egg(s)
  • 100 g flour
  • 50 g oat flakes, flower-soft

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Makes about 50 cookies.

Lightly toast the sunflower seeds in a pan, let them cool, and roughly chop them with the dried apricots. Mix them with the dried cranberries and oat flakes. Preheat the oven to 175°C and line a baking sheet with parchment paper. Meanwhile, cream the butter with brown sugar and egg until fluffy. Combine the flour with the oats and stir in. Then fold in the oat flakes mixture. Using two teaspoons, place small mounds of dough onto the baking sheet and bake in the center of the oven at 160°C for 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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