150 g rolled oats
300 g flour
250 g butter or margarine (at room temperature)
150 g icing sugar
400 g dried fruit (figs, cranberries, apricots, prunes…), chopped
150 g hazelnuts, toasted and chopped
100 g dark chocolate, chopped
a pinch of salt
spices to your liking (vanilla, cinnamon, nutmeg…)
Beat the butter until foamy. Beat in the eggs. Combine the flour with the sugar, salt and spices. Add the flour mixture, fruit, hazelnut, rolled oats and chocolate to the egg and butter mixture.
Stir well and refrigerate.
Preheat the oven to 160 °C.
Form cookies by hand or using teaspoons from the chilled mixture and place them on a baking tin lined with a sheet of parchment paper.
Bake for about 10 minutes or until lightly browned.
Leave to cool on the tin before storing in a cookie jar.