Lower sugar recipe for 4 - 8 people, takes only 30 mins; recipe has butter, maple syrup, apple, cinnamon, raisins, porridge oats, spelt flour, unblanched hazelnuts and egg.
Oaty hazelnut cookies
Course: Lower sugar
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Egg: 1 egg
- Butter: 50g butter, plus a little for greasing
- Cinnamon: 1 tsp cinnamon
- Apple: 1 dessert apple, unpeeled and coarsely grated (you need 85g)
- Maple Syrup: 2 tbsp maple syrup
- Raisins: 50g raisins
- Porridge Oats: 50g porridge oats
- Spelt Flour: 50g spelt flour
- Unblanched Hazelnuts: 40g unblanched hazelnuts, cut into chunky slices
Directions
- Heat oven to 180C/160C fan/gas 4 and lightly grease a non-stick baking tray (or line a normal baking tray with baking parchment). Tip the butter and syrup into a small non-stick pan and melt together, then add the apple and cook, stirring, over a medium heat until it softens, about 6-7 mins. Stir in the cinnamon and raisins.
- Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture, then add the egg and beat everything together really well.
- Spoon onto the baking tray, well spaced apart to make 9 mounds, then gently press into discs. Bake for 18-20 mins until golden, then cool on a wire rack.Will keep for 3 days in an airtight container or 6 weeks in the freezer.
