Apricot Kernel and Oat Cookies

Ingredients:

• 80 g granulated sugar
• 100 g soft butter
• 1 packet vanilla sugar
• 150 g apricot kernel flour
• 100 g gluten-free rolled oats
• 1 egg
• A pinch of baking soda
• A pinch of salt
• 150 g dried fruit (mixed: apricot, cranberry, strawberry)
• 100 g dark chocolate
• 2–3 tablespoons sunflower oil

Makes approximately 30 cookies.

Cream the granulated sugar, vanilla sugar, soft butter, and egg until light and fluffy.

In a separate bowl, mix the apricot kernel flour with the baking soda and salt. Add this mixture to the creamed base along with the rolled oats, and combine everything with a spatula.

Chop the dried fruits into small pieces and mix them into the dough.

Using an ice cream scoop, cookie scoop, or a tablespoon, place mounds of dough onto a baking tray lined with parchment paper. The cookies don't spread much during baking, so they don’t need to be spaced far apart. Flatten each mound slightly with a fork.

Bake in a preheated oven at 180°C (fan-assisted) for about 10 minutes.

Once cooled, you can decorate the cookies with dark chocolate. Melt the dark chocolate with a little sunflower oil, and drizzle over the cookies in a zigzag pattern using a small jug or spoon.

Special thanks to the author of the Ízzel-lélekkel food blog for the recipe and photos.