Name: Oaty hazelnut cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: makes 9
Cuisine: British
Ingredients: 50g butter plus a little for greasing; 2 tbsp maple syrup; 1 dessert apple unpeeled and coarsely grated (you need 85g); 1 tsp cinnamon; 50g raisins; 50g porridge oats; 50g spelt flour; 40g unblanched hazelnuts cut into chunky slices; 1 egg

Ingredients

9 serv.

50g butter plus a little for greasing
2 tbsp maple syrup
1 dessert apple unpeeled and coarsely grated (you need 85g)
1 tsp cinnamon
50g raisins
50g porridge oats
50g spelt flour
40g unblanched hazelnuts cut into chunky slices
1 egg

Instructions

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1 Heat oven to 180C/160C fan/gas 4 and lightly grease a non-stick baking tray (or line a normal baking tray with baking parchment). Tip the butter and syrup into a small non-stick pan and melt together, then add the apple and cook, stirring, over a medium heat until it softens, about 6-7 mins. Stir in the cinnamon and raisins.
2 Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture, then add the egg and beat everything together really well.
3 Spoon onto the baking tray, well spaced apart to make 9 mounds, then gently press into discs. Bake for 18-20 mins until golden, then cool on a wire rack. Will keep for 3 days in an airtight container or 6 weeks in the freezer.