Hello, how are you today? If you’ve taken a look at my blog before, you might have noticed that I rather like Cookies, ooh and Biscuits (is there a difference??)! This recipe for Apricot Oat Crumble Cookies started forming in my brain last week – but I was out of oats. I’m very glad I ordered some with my shopping cos these Cookies are scrumptiously moreish!!
I like to play around with textures as well as tastes and with these Crumbly Oaty Cookies you also get nice nuggets of Apricot which have a lovely chewy texture. The addition of Demerera sugar also adds a very slight toffee taste and extra crunch. So all good then!
The first batch of Apricot Oat Crumble Cookies were made and baked. My special friend and chief taste tester agreed to the arduous task of tasting them – it’s a tough job, but she manages!!! They were given a thumbs up!! Obviously I had to try one as well and they are scrummy, plus with fruit and oats in them they must be good for you. Well that’s my theory anyhow!!
Recipe : ApricoT Oat Crumble Cookies
2oz Demerera Sugar
3oz Caster Sugar
8oz Unsalted Butter – room temp
1 Large Egg Yolk – pref. free range
1tsp Vanilla Extract
1/8tsp Salt – I use Kosher
4oz Dried Apricots
4oz Ordinary Rolled Porridge Oats (not quick cook)
6oz Plain White Flour
In a bowl cream the butter and sugars together, ideally with an electric whisk (by hand with a wooden spoon is fine, just ensure the mixture is well beaten.
Add the egg yolk, vanilla extract and salt to the mixture and beat in well. Take the dried Apricots and chop them roughly into small 1/2cm pieces. You want the pieces of Apricot small enough so that they distribute evenly throughout the cookie dough, but big enough to be golden nuggets of chewy fruit that contrast with the crumbly cookie texture.
Into the bowl add the oats, flour and place the chopped apricots on top. Mix together until just combined.
Scoop a desert spoonful of the cookie dough and shape into a ball using your hands. I placed 6 cookie dough balls on both of the baking trays I used. Obviously the bigger the ball, the larger the cooked cookie will be!
Note : Unless you are confident that your baking trays are non stick, it’s best to line them with parchment paper.
Lightly press down on the dough balls, to flatten them into an even round shape. Place the baking trays in the I’ve and cook for 15-25 minutes until golden brown on the bottom (see photo). Again the cooking time will depend on the size and thickness of your cookies.
If the bottom is not golden (as above) return your cookies to the oven for an extra couple of minutes. The first tray I got out of the oven looked fine, however, when I tried to turn the cookie over to check the underneath, it completely fell apart – I put the tray bake in the oven for an extra 5 minutes and the photo above shows the result!
When cooked properly, even whilst still warm, the cookie will hold it’s shape, allowing you to check the underside. Leave the cookies to cool completely on the baking tray.
Whilst cooling, ring a friend, or your mum, or someone you’ve been meaning to invite round for ages. Pop the kettle on, quickly clean up (vacuum, throw some bleach down the loo, anti bac wipe the cat…..). No, no, no!! Whoever you’ve invited round doesn’t want to see you (and the cat!) frazzled to within an inch of your life. Relax. Put on some whale music if necessary (although if you need that you might want to invite so and so tomorrow – just saying!!!).
Enjoy feasting and having a good natter, with a friend, over Apricot Oat Crumble Cookies. Have fun catching up and sharing in each other’s news. One of the most precious gifts you can give is your time. We all feel loved and valued when others take time out of their busy schedules to share part of their day with us!
I know, because my sister – who is the best sis in the world – took time out of her day for me today. Thanks babes, love you with all my heart xx.
Sammie xShare This