Apricot and Oat Cookies

Apricot and Oat Cookies

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  • Serves: Up to 10 people


  • 70g caster sugar
  • 70g soft brown sugar
  • 140g butter, softened
  • 1 egg
  • 100g plain flour
  • 150g rolled oats
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 100g toasted hazelnuts, roughly chopped
  • 200g chopped dried apricots
  • 70g sultanas
  • 1 orange, zest and juice


  1. Add the butter and sugars to the bowl of your kitchen machine fitted with the K beater. Mix on a medium speed until pale and creamy. With the machine running, add the eggs one by one and beat until light and fluffy.
  2. Add the flour, oats, bicarbonate of soda, salt, and orange zest, and mix on minimum speed until combined. Add the chopped hazelnuts, sultanas and 80g of the hazelnuts, and mix again until evenly distributed.
  3. Chill the soft dough in the fridge for 1 hour.
  4. Preheat your oven to 180C.
  5. Prepare a baking sheet, with a layer of parchment paper.
  6. Roll tablespoons of dough into balls, flatten them slightly onto the baking sheet, leaving room for them to spread. Repeat with the remainder of the dough.
  7. Bake in the preheated oven for around 12 minutes.
  8. Whilst the cookies bake, add the orange juice and the rest of the chopped apricots to a small pan, and bring to a simmer. Cook the apricots in the juice until they are syrupy and softened.
  9. When the cookies come out of the oven, drizzle over some of the syrupy apricots, and a few of the reserved hazelnuts.

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