Apricot and nut cookies with spelt flour

Apricot and nut cookies with spelt flour

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


115g Wholegrain Spelt Flour

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.

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