Another lovely autumnal apple recipe, these cookies are a nice alternative to flapjacks and a great way to get some oats into the kids. This recipe makes around 16 biscuit-sized cookies.
- 150g apple (peeled weight), peeled, cored and chopped into small dice
- 175g rolled oats
- 100g butter, room temperature
- 125g caster sugar
- 1 egg, beaten
- 125g plain flour
- 1/2 teaspoon bicarbonate of soda
- Pinch of salt
- Splash of milk
- 1 teaspoon mixed spice
1. Pre-heat oven to 180/gas 4 and line two baking trays with paper/silicone.
2. By hand or with an electric mixer, beat the butter and sugar together until light. Add the beaten egg and mix well again until light and combined.
3. Add all of the remaining ingredients to the bowl and mix well by hand.
4. Add a splash or two of milk until it's wet and thick enough to scoop into balls without falling apart.
5. Use a soup spoon (or similar) to scoop balls of the dough onto the tray and flatten a little. Leave space for them to spread a bit as they cook.
6. If you like, add a little brown sugar and/or cinnamon to the top of each cookie before you bake them.
7. Bake in the oven for around 18 minutes, keeping a close eye from 15 minutes. They should be golden and slightly risen.
8. Cool on the tray if you can wait long enough...
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