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.

• 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.

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.

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

Then add the cider vinegar and mix.

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.

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.