Fruity oat biscuits
4
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 30 • Difficulty: Easy
These classic favourites have been given a new spin with the added sweetness of dried apricots and crunchy seeds.
Ingredients
Plain wholemeal flour
1 cup(s), (160g)
Rolled oats, dry
1½ cup(s), (135g)
Shredded or desiccated coconut
½ cup(s), (40g) shredded
Raw sugar
½ cup(s), (110g)
Dried apricots
½ cup(s), (80g) coarsely chopped
Sunflower seeds
25 g
Pumpkin seeds (pepitas)
25 g
Reduced fat oil spread
100 g
Golden syrup
2 tbs
Bicarbonate of soda
1 tsp
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper.
2
Combine flour, oats, coconut, sugar, apricots and seed mix in a large bowl.
3
Combine spread, golden syrup and 1 tablespoon boiling water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until spread melts. Remove from heat. Stir in bicarbonate of soda. Add spread mixture to oat mixture and stir until combined.
4
Roll level tablespoons of mixture into 30 balls. Place balls on prepared trays, 4cm apart, and flatten slightly. Bake for 12–15 minutes or until light golden. Set aside on trays for 5 minutes before transferring to a wire rack to cool. Serve.
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