AuthorcookiesrecipeCategoryCookiesDifficultyBeginnerThis recipe of Apricot Wheatgerm Cookies is a perfect snacking cookie for morning and afternoon tea and great for the kids lunch box too.
125g unsalted butter
3/4 cup brown sugar, lightly packed
1/2 teaspoon vanilla
1 egg, free range or organic
1/2 cup sifted self raising flour
1/4 teaspoon salt
3/4 cup wheatgerm
1/3 cup desiccated coconut
1/3 cup rolled oats
125g dried apricots, chopped
1 1/2 cups cornflakes
1
Preheat oven to 180 degrees C, lightly grease trays and paper line.
2
Cream butter and sugar together in mixer bowl, add vanilla, egg and combine well.
3
Fold and mix in remaining ingredients.
4
Using a tablespoon or ice cream scoop, shape into walnut sized balls, place on bake tray and flatten with fingers into cookie shape.
5
Bake for 10 mins. or until lightly golden. Cool on wire racks. Serve.
Ingredients
125g unsalted butter
3/4 cup brown sugar, lightly packed
1/2 teaspoon vanilla
1 egg, free range or organic
1/2 cup sifted self raising flour
1/4 teaspoon salt
3/4 cup wheatgerm
1/3 cup desiccated coconut
1/3 cup rolled oats
125g dried apricots, chopped
1 1/2 cups cornflakes
