Crispy Cookies with Cranberries and Apricots
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 40 g sunflower seeds
- 50 g apricot (s), dried
- 50 g cranberries, dried
- 50 g oatmeal
- 80 g butter, or mararine
- 125 g raw cane suar
- 1 egg (s)
- 100 g flour
- 50 g oat flakes, delicate as flowers
Print Recipe
Pin Recipe Instructions
- Lightly roast the sunflower seeds in a pan, let them cool and roughly chop them with the dried apricots. Mix with the dried cranberries and oatmeal.
- Preheat the oven to 175 ° C and cover the baking sheet with parchment paper.
- In the meantime, stir the butter with cane sugar and egg until frothy. Mix the flour with the oat flakes and stir in. Then fold in the oatmeal mixture.
- Place small heaps of dough with two teaspoons on the tray and bake in the middle of the oven at 160 ° C for 10 minutes.
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