Oaty hazelnut cookies

• butter↗50g g

  plus a little for greasing

• maple syrup↗2 tbsp tbsp
• dessert apple↗1

  unpeeled and coarsely grated (you need 85g)

• cinnamon↗1 tsp tsp
• raisins↗50g g
• porridge oats↗50g g
• spelt flour↗50g g
• unblanched hazelnuts↗40g g

  cut into chunky slices

• egg↗1

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4 and lightly grease a non-stick baking tray (or line a normal baking tray with baking parchment). Tip the butter and syrup into a small non-stick pan and melt together, then add the apple and cook, stirring, over a medium heat until it softens, about 6-7 mins. Stir in the cinnamon and raisins.

2. 2

   Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture, then add the egg and beat everything together really well.

3. 3

   Spoon onto the baking tray, well spaced apart to make 9 mounds, then gently press into discs. Bake for 18-20 mins until golden, then cool on a wire rack. Will keep for 3 days in an airtight container or 6 weeks in the freezer.