This recipe of Apricot Wheatgerm Cookies is a perfect snacking cookie for morning and afternoon tea and great for the kids lunch box too.
125g unsalted butter
3/4 cup brown sugar, lightly packed
1/2 teaspoon vanilla
1 egg, free range or organic
1/2 cup sifted self raising flour
1/4 teaspoon salt
3/4 cup wheatgerm
1/3 cup desiccated coconut
1/3 cup rolled oats
125g dried apricots, chopped
1 1/2 cups cornflakes
Preheat oven to 180 degrees C, lightly grease trays and paper line.
Cream butter and sugar together in mixer bowl, add vanilla, egg and combine well.
Fold and mix in remaining ingredients.
Using a tablespoon or ice cream scoop, shape into walnut sized balls, place on bake tray and flatten with fingers into cookie shape. Bake for 10 mins. or until lightly golden. Cool on wire racks. Serve.
