This is another recipe developed and adapted over time.
17 minutes per batch. The preparation time takes longer if you forget that you don’t have (or that someone ate) apple purée and you need to make your own…
2½ cups plain flour
1 ts bicarbonate of soda
¼ ts ground cloves
1 lemon’s grated zest
1 ts ground cinnamon
3 TB psyllium husk
1 cup rolled oats (maybe add and extra ½ cup?)
175g softened butter
1 cup dark brown sugar
½ cup apple purée*
½ cup golden syrup
1 finely diced fresh peeled apple
1 cup finely chopped dates (fresh or dried)
Anything else you’d like to feature – nuts, choc chips, cornflakes…
*Don’t have any apple purée? Pop 3 peeled old apples into the Thermie with a splash of water. Chop them with the blades for a few seconds. Cook for 8 minutes at 80° C, then blitz. Cool a bit before using in the cookie dough to avoid messing with the butter structure.
Preheat oven to 170° C
1 – In a medium bowl, combine flour, bicarb, cloves, cinnamon, zest, psyllium and oats
2 – In a large bowl, cream butter and sugar with a mixer on medium speed
3 – Add egg, purée and golden syrup to the butter and sugar. Mix on medium speed until light and smooth.
4 – Add dry mixture and fruit at the same time. Mix until just combined. It will be a very soft dough
.5 – Drop rounded tablespoons of mixture onto baking sheets, 4-5 cm apart.
6 – Bake for 17 minutes or until the bottoms are golden. Cool on a rack.