Apricot and Oat Cookies
A great recipe to cook with the kids!
- 1 1/2 cups (140g) rolled oats
- 2/3 cup (140g) brown sugar
- 200g pkt diced apricots
- 1 cup (150g) plain flour
- 2 tbs golden syrup
- 1 1/2 tsp bicarbonate of soda
- 125g Dodoni butter, melted, cooled
Preheat oven to 160°C. Line two baking trays with non-stick baking paper.
Combine the rolled oats, sugar, apricots and flour in a bowl. Place the golden syrup, bicarbonate of soda and 1/4 cup (60ml) boiling water in a small heatproof bowl. Stir until well combined. Set aside for 2-3 minutes. Stir in the butter.
Add the golden syrup mixture to the dry ingredients until well combined. Set aside for 10 minutes.
Roll spoonfuls of the mixture into balls. Place on the lined trays about 4cm apart. Bake, swapping the trays around once, for 15-18 minutes or until golden brown. Transfer to a wire rack to cool completely. Repeat with remaining mixture.