Sunday, 2 August 2015

Apricot, Date and Oat Cookies

Very 'moreish' and a little like an Anzac from which they are adapted but thicker and softer. This is the biscuit that I make when I know that I am going to need lots or will not have time to bake again. They keep well  if stored in an airtight container. I like to use fresh dates, however, dried dates can be substituted. Sometimes I substitute 3/4 cup SR flour for 3/4 cup of the plain. These biscuits are thicker and a little more cake like in texture

Apricot, Date and Oat Cookies

185 g butter
3 tablespoons golden syrup
3/4 teaspoon bicarb soda
1 1/2 cups raw sugar
1 1/2 cups rolled oats
1 cup coconut

2 eggs
11/2  cups flour
1/2 cup diced dried apricots
1/2 cup diced fresh dates (I used 6 large dates)

Put butter, golden syrup in a large saucepan and put on low heat to melt.

Add bicarb soda, the mixture should start to foam

Stir in eggs and flour and mix well. The mixture will be a little sticky. Allow the mixture to firm for ten minutes or so.

Roll heaped teaspoons of mixture into balls and place onto greased tray or use baking paper. Allow room to spread.

Bake 150 deg C for approx 15 minutes or until golden brown.

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