Five-star cookies

Preheat the oven to 190ºC (375ºF, gas mark 5). Mix the chopped hazelnuts, sunflower seeds, apricots and dates together in a bowl. Add the sugar, barley flakes, flour and baking powder, and stir until all the ingredients are thoroughly combined.

Mix together the sunflower oil and apple juice, and pour over the dry mixture. Stir until the dry ingredients are moistened and clump together.

Scoop up a large teaspoon of the mixture and, with dampened fingers, lightly press it together into a ball about the size of a large walnut. Then press it into a small, thick cookie about 5–6 cm (2–2½ in) in diameter. Neaten the edge with your fingers. Place on a large greased baking sheet. Repeat with the remaining mixture.

Bake the cookies for 10–15 minutes or until slightly risen and browned on top. Transfer to a wire rack and leave to cool. They can be kept in an airtight container for up to 4 days.