Following on from the yummy chocolate and craisin breastfeeding cookies I did last year, I now present you with a delicious spiced apricot version!
I love ginger cookies and this recipe has a good hit of ginger so is perfect for autumn snacking. And of course, your non-lactating loved ones can enjoy them too as they won’t make you squirt milk, I promise!
For all the breastfeeding mamas, the oats, brewers yeast and linseed will help increase your milk production, and they are great to keep nearby for those late night feeds when you need something to nibble on.
Spiced apricot and oat breastfeeding cookies
Serves: 45 cookies
Ingredients
- 200g butter, softened
- ¾ cup firmly packed brown sugar
- ¾ cup caster sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups plain flour, sifted
- 1½ cups whole rolled oats
- ½ cup shredded coconut
- ¼ cup linseed/flaxseed
- ¼ cup brewers yeast. You can find it at specialty health food stores.
- 1 teaspoon baking soda
- 2 tablespoons ground ginger
- 1 teaspoon mixed spice
- 1½ cups chopped dried apricots
Instructions
- Preheat oven to 180°C (conventional). Line baking trays with baking paper.
- Beat the butter and sugars in an electric mixer until pale and creamy. Add the eggs and vanilla. Beat until well combined.
- Add the flour, oats, coconut, linseed, yeast, baking soda, ginger and mixed spice and beat until just combined. Stir through the apricots.
- Spoon heaped tablespoonfuls of the mixture onto prepared trays. Press to flatten. You will probably need to do this in batches. Bake for 10-12 minutes, until light golden. Cool on trays.
Notes
If you don't want to bake all the cookies in one go you can wrap any remaining dough in a large sheet of baking paper and roll into a 6cm wide log. Freeze this and then cut into 1cm slices to bake. You may need to increase the cooking time by a couple of minutes.
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