Apricot and Pistachio Spiced Cookies

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Step 1.

Set oven to 175°C/347°F and line two baking trays with greaseproof paper.

Step 2.

Blitz 75g of the oats until you get a flour consistency and set to the side in a mixing bowl.

Step 3.

Add in the flour, spices (cinnamon, ginger, allspice) and baking powder.

Step 4.

In a separate large bowl beat the softened butter and sugars together. Then add your egg and whisk together.

Step 5.

Add the sugar mixture, remaining oats and tbsp of water to the flour combination.

Step 6.

Roughly chop the pistachios (chopping extra to garnish your cookie dough). Finely dice the apricots and add both ingredients to your cookie mixture.

Step 7.

Roll the dough into walnut size balls and place on a baking tray, leaving space in between and lightly flatten each ball down.

Step 8.

Sprinkle a generous amount of salt and your extra pistachio crumbs on each portion.

Step 9.

Cook for 13 minutes, turning your tray around halfway through.

Step 10.

Once ready, leave to cool on a rack.

Evenly space your cookie balls on your tray, leaving enough room in between each portion.

90g Oats (we use Quaker Oats)
125g Plain Flour
1 Heaped Tsp All Spice
1 Heaped Tsp Ground Ginger
1 Heaped Tsp Cinnamon
1 1/2 Tsp Baking Powder
115g Unsalted Butter
100g Soft Brown Sugar
1 Tbsp Water
1 Large Egg
130g Pistachios (extra for garnish)
155g Dried Apricots