The Spring school holidays came to a close and the boys went back to school and kindy this week. I would have gladly taken an extra week of holidays - it feels like a 2 week break is only just long enough to unwind and start relaxing. Sad as it is, school resuming has however given me a chance to bake (hooray!) and also to catch up on the pile of paperwork that was consuming my desk.
Apricot and Oatmeal Cookies
Ingredients:-
120g dried apricots
60g pistachios
85g rolled oats
1 tsp ground cardamon
90g rapadura sugar
160g plain flour
125g butter, chopped
25g golden syrup
2 tablespoons boiling water
1 tsp bicarbonate of soda
Method:-
1. Preheat moderate oven (180 - 200oC)
2. Chop apricots for 3 seconds on Speed 6.
3. Add pistachios, chop for further 3 seconds on Speed 6.
4. Add dry ingredients to TMX bowl (except for the bicarb). Mix for 5 seconds on Speed 3, Reverse. Set aside (or swap to your second bowl).
5. Add butter to TMX bowl and golden syrup. Heat for 1 & 1/2 minutes at 80o on Speed 3 (until butter is just melted).
6. In a cup, add the boiling water and then the bicarb and stir to combine and then add to the butter mixture in the TMX bowl for 5 seconds on Speed 2.
7. Add dry mixture to wet mixture in the TMX bowl and combine for 30 seconds, closed lid, Intermittent speed.
![corn](http://www.forumthermomix.com/Smileys/default/dir_icon_corn.gif)
8. Put tablespoonfuls of mixture onto prepared trays, spaced 5cm apart. Bake in oven for 15-20 mins or until golden.
9. Allow to rest on tray 5 mins, and put on wire rack to cool before serving.
Enjoy!!!
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