<\/p>\n

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Bran cookies with granola and apricots are packed with wholesome ingredients. They\u2019re 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 \u2013 you can use different dried fruits, skip the chocolate or add more of it, or include nuts. They always turn out delicious :).<\/em><\/p>\n<\/blockquote>\n

Makes about 4 dozen cookies.<\/span><\/p>\n

Ingredients for bran cookies with granola and apricots:<\/span><\/p>\n

\n
• 1 cup dried apricots, chopped*<\/li>\n
• 1 cup hot water<\/li>\n
• 2 cups plain flour<\/li>\n
• \u00be teaspoon bicarbonate of soda<\/li>\n
• \u00be teaspoon ground cinnamon<\/li>\n
• 230 g butter<\/li>\n
• 1\u00bd cups light brown sugar<\/li>\n
• 2 large eggs<\/li>\n
• 1\u00bd teaspoons vanilla extract<\/li>\n
• \u00bd cup oats<\/li>\n
• 2 cups bran (spelt, wheat, oat or rye)<\/li>\n
• 1 cup white chocolate chips (or chopped white chocolate)<\/li>\n
• 1 cup granola, any kind<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  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.<\/p>\n

  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 1\u00bd tablespoons per cookie). The shapes can be rustic \u2013 flatten them slightly.<\/p>\n

  Bake at 180\u00b0C for about 20\u201325 minutes, until lightly browned. Smaller cookies will bake faster, larger ones may need longer. They\u2019re ready when they lift easily from the baking paper.<\/p>\n

  Remove from the oven, leave to cool briefly on the tray, then transfer to a wire rack.<\/p>\n

  * You can substitute the apricots with other dried fruits.<\/p>\n

  Enjoy!<\/p>\n

  <\/p>\n

  Recipe adapted from Bon App\u00e9tit Desserts by Barbara Fairchild.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Bran cookies with granola and apricots are packed with wholesome ingredients. They\u2019re 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 <\/p>\n","protected":false},"author":1,"featured_media":264,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[36],"tags":[386,96,86,385,93,102],"duration":[],"tag_group":[],"class_list":["post-263","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies-biscuits","tag-bran","tag-chocolate","tag-cinnamon","tag-dried-apricot","tag-granola-en","tag-oats"],"acf":[],"yoast_head":"\n