This recipe uses Jack Berry™ Wholegrain Spelt Flour from the Traditional range. This flour is a high-quality flour and makes delicious fruity and nutty tasty cookies which are a great choice for those following a low sugar diet. **The rolled oats provide soluble fibre, which is helpful for regulating blood glucose and cholesterol levels**
Makes 10 cookies
1 ½ tsp baking powder
115g unsalted butter
2 tbsp fine caster sugar
2 tbsp orange juice
115g rolled oats
75g – 100g dried ready to eat apricots
75g – 100g mixed nuts chopped
Preheat oven to 170°C/325°F/Gas Mark 3. Lightly grease a large baking sheet and put aside.
Place the butter, sugar and orange juice in a small heavy pan and cook over a gentle heat, until the butter has melted and the sugar has dissolved. Then remove the pan from the heat.
Put the flour, baking powder, oats, apricots and nuts in a bowl and then pour the butter mixture in and mix with a wooden spoon until all the ingredients are combined and forms a sticky dough.
Divide the dough in to 10 pieces, roll in to balls and place on the baking sheet. Press the dough in to 1cm/ ½ inch thick rounds and place in the oven on the centre shelf.
Bake for 15 minutes until golden brown and slightly crisp. Leave to cool on the baking sheet for 5 minutes and then transfer them to a wire rack until they cool down fully.