Skip to content

Apricot, Lavender and Pepita Cookies

preparation time

10 mins

Cooking time

16 mins


24 large cookies

Apricot, Lavender and Pepita Cookies


125g unsalted butter

3 tbsp Beerenberg Apricot and Lavender Jam

1 tsp carb soda

½ cup brown sugar

1½ cups self-raising flour

1 cup rolled oats

½ cup chopped dried apricots

1/3 cup pepitas (pumpkin seeds)


Preheat the oven to 150°C. Line a baking tray with baking paper.

Place butter and jam in a saucepan and melt over low heat, stirring occasionally. When melted, add the carb soda allowing the mix to froth up.

In a large mixing bowl, add all the remaining dry ingredients, mix together.

Pour the warm butter and jam mix into the dry mix, stir to combine.

Take a generous teaspoon of the mixture and place onto the prepared tray. Leave a little space between each cookie.

Cook for 14 -16 minutes or till lightly golden.

Allow to cool on the tray. Store in an airtight container.