Oat Biscuits with the added sweetness of dried fruit
Looking for a quick and easy lunch box filler? A yummy snack with your cup of tea that doesn’t make you feel too guilty? Then these Oat and Apricot biscuits are just the thing. A melt and mix recipe similar to Anzac biscuits, but with the sweet addition of dried apricots. the dried fruit adds to the chewiness and sweetness of the biscuit, and the REALLy great thing is that you can swap out the dried fruit for whatever you have in your pantry, or that you prefer. So far I have tried with sultanas and dried figs (personal fave but not given the tick of approval by Mr L). I have even in the past drizzled a little chocolate over the biscuits once cooled to make them more fancy for visitors, but really not necessary. These Oat and Apricot biscuits are easy enough for the kids to make themselves. Not that I’ve seen any evidence of that in my house, but I do believe it to be true.
Start by preheating the oven to 160°C, and line two cookie sheets with baking paper.
Combine rolled oats, plain flour, coconut, sugar and diced dried apricots into a large bowl and mix to combine.
Combine melted butter and golden syrup and then stir in the bicarb that has been mixed with boiling water.
Add to the dry ingredients and stir well to combine.
Roll tablespoons of mixture into balls and flatten slightly.Place on tray leaving lots of room for spreading.
Pop into the oven for 15-20 minutes, or until golden. Cool on tray, then fully on a rack. (NB – I usually give some of mine a squish with a spatula during the cooking as I like them crisper. Ted and Mr L prefer the chewier variety, so try it both ways)
- 1 cup rolled oats
- 1 cup plain flour
- ¾ cup coconut
- ¾ cup sugar
- ½ cup diced dried apricots
- 125 g butter, melted
- 1 tbs golden syrup
- 1½ tsp bicarb soda
- 2 tbs boiling water
- Preheat oven to 160°C, and line trays with baking paper.
- Combine first five ingredients in a bowl and mix together.
- Combine butter and syrup, add combined bicarb and water. Add this mixture to the dry ingredients and mix well.
- Roll heaped tablespoons of mixture into balls and then press down slightly. Leave plenty of space for spreading.
- Pop into oven and bake for 15 - 20 minutes until golden.
- Cool on tray, then transfer to racks to cool completely.
Flattening biscuits with a spatula during cooking will result in a slightly crispier flatter biscuit