Pret's Copycat Fruit, Oat & Spelt Cookier

Method

1. 1
   Preheat oven to 180°C (350°F) and line baking trays with baking paper.
2. 2
   In a bowl, combine dry ingredients: spelt flour, oats, bicarbonate of soda, and ground cinnamon and a pinch of nutmeg.
3. 3
   In a separate bowl, cream together the butter and sugar, then, using a wooden spoon or spatula, mix in the egg, maple syrup, and vanilla extract.
4. 4
   Add dry ingredients to wet, mixing until just combined. Fold in dried fruit, seeds, and orange zest (the batter should be crumbly)
5. 5
   Roll into walnut-sized balls using your hands (about 1-2 tablespoons each) and place on prepared trays, leaving space for spreading as they bake.
6. 6
   Bake for 10–15 minutes until golden brown (I like these a little more cooked so they develop a nice caramelised flavour and crunch, so tend to bake them for a little longer until the colour deepens a bit more). Allow to cool on the tray for a few minutes before moving to a wire rack.