Recipes

Apricot Peanut Oat Cookies

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
125 g Butter, chopped ⅝ cup
85 g Smooth Peanut Butter ¼ cup
110 g Laucke Wallaby Flour ¾ cup
5 g Baking Powder 1 tsp
90 g Rolled Oats 1 cup
150 g Chopped Dried Apricots 1 cup
150 g Chopped unsalted roasted Peanuts 1 cup
120 g Icing Sugar ½ cup
55 g Egg. lighlty beaten ¼ cup

Method

  1. Preheat oven to 180°C.

  2. Combine the butter and peanut butter in a saucepan, and stir over heat until the butter has melted.

  3. Remove from the heat, and stir in the remaining ingredients and mix well.

  4. Drop level tablespoons of the mixture about 3 cm apart onto a prepared baking tray.

  5. Baking time 12 minutes or until golden.

  6. Cool on the trays.

  7. Yield approximately 35.

  • Laucke Specialities
  • Yield approximately 35
  • Bake for 12 minutes
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