Introduction: Apricot and Nutmeg Cookie Buns

These apricot and nutmeg cookie buns, with a sourdough base are a pleasant change from your typical cookie. They have no added sugar, relying solely on the apricot and fruit juice concentrate for sweetness.

Give them a go and let me know what you think.

Step 1: Ingredients

  • 2 C flour
  • 80g Sourdough Starter
  • 15 dried apricots chopped
  • 1/2 C fruit juice concentrate
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 C cold water (just enough to allow it to mix to a smooth ball)
  • 1/4 tsp baking soda
  • 1 tsp cider vinegar
  • 1/2 C prune butter (See Step 5 of our LOL Biscuit Bun)

Mix together the flour, starter, apricots, cinnamon, nutmeg, and water into a dough. We've done this by hand on a clean bench top.

Step 2: Leave It Awhile...

Cover your dough with a cloth and leave it so the sourdough can work through the mixture. I suggest you make the dough in the morning and continue with the recipe that evening, or leave overnight and continue next day.

Step 3: Doug(h), Meet Pru(ne)

Place the prune butter in a clean mixing bowl, add the dough, baking soda and mix together.

Then add the cider vinegar and mix.

Step 4: Getting Ready to Bake

Take out cookie-sized portions of mixture and with wet hands roll into a ball and place on your oven tray. Use a fork to flatten the dough.

Place in an oven at 180C (360F) for 30-40 minutes or until cooked.

Step 5: Cooked Cookies

These cookies taste great. The apricot and nutmeg add a very pleasant flavor while there is a nice vanilla undertone. Plus you pick up the benefits of sourdough!

I hope you enjoyed this instructable.

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