Bran cookies with granola and apricots

Bran cookies with granola and apricots are packed with wholesome ingredients. They’re rich, filling and wonderfully satisfying. Soft and hearty, they have a texture more like dense muffins or wholemeal cake. If you prefer, you can bake them a little longer until the edges are slightly crisp while the centres remain soft. This recipe is very flexible – you can use different dried fruits, skip the chocolate or add more of it, or include nuts. They always turn out delicious :).

Makes about 4 dozen cookies.

Ingredients for bran cookies with granola and apricots:

• 1 cup dried apricots, chopped*
• 1 cup hot water
• 2 cups plain flour
• ¾ teaspoon bicarbonate of soda
• ¾ teaspoon ground cinnamon
• 230 g butter
• 1½ cups light brown sugar
• 2 large eggs
• 1½ teaspoons vanilla extract
• ½ cup oats
• 2 cups bran (spelt, wheat, oat or rye)
• 1 cup white chocolate chips (or chopped white chocolate)
• 1 cup granola, any kind

All ingredients should be at room temperature.

Place the chopped apricots in a small bowl, pour over boiling water and leave to soak for 15 minutes, then drain well. In a separate bowl, combine the flour, bicarbonate of soda and cinnamon; set aside. In a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs and vanilla and beat until combined. Add the dry ingredients and mix until just combined. Finally, stir in the drained apricots, oats, bran, chocolate and granola until evenly incorporated.

Transfer the dough to a shallow container, cover with cling film and chill in the fridge for 1 hour (the dough can be stored in the fridge for up to 2 days). Scoop portions of dough onto a baking tray lined with baking parchment, leaving about 3 cm between each (about 1½ tablespoons per cookie). The shapes can be rustic – flatten them slightly.

Bake at 180°C for about 20–25 minutes, until lightly browned. Smaller cookies will bake faster, larger ones may need longer. They’re ready when they lift easily from the baking paper.

Remove from the oven, leave to cool briefly on the tray, then transfer to a wire rack.

* You can substitute the apricots with other dried fruits.

Enjoy!

Recipe adapted from Bon Appétit Desserts by Barbara Fairchild.