CHOCOLATE CHIP GRANOLA COOKIES

Makes: about 26 - 30 cookies. Cooking time: 8 mins at 170°C/338°F/gas 3. Preparation time: 20 minutes.

Ingredients

• 115g Bakers Blend organic spelt flour
• 70g spelt porridge flakes
• 40g chopped nuts of your choice
• 40g chopped dried fruit of your choice
• 1 tbsp linseed
• 10g coconut,  flakes or desiccated
• Pinch of cinnamon
• 115g dark chocolate chunks
• 115g light soft brown sugar
• 115g salted butter
• 3 tbsp runny clear honey
• 1 tsp bicarbonate of soda
• 1 tsp vanilla extract

Method:

1. Preheat the oven and line two baking sheets with baking paper.
2. Place all the ingredients into a large bowl apart from the butter, honey, bicarbonate soda and vanilla.
3. Melt the butter and honey together in a heavy-based saucepan over a low heat. Add the bicarbonate of soda and vanilla and mix together.  This mixture will then foam up.  Cool slightly before adding to the dried ingredients.
4. Mix all the ingredients, until it comes together into a soft dough.
5. Shape into 30 balls, using lightly floured hands and put on the prepared baking sheets, using a fork to flatten them down into little discs. Bake for 8 minutes until the biscuits are golden brown and puffed up.
6. Leave to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
7. NB  Once the dough is made it must be cooked.  These cookies will keep well in an air tight container.