Name: Apricot and sultana oat cookies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 312.50 ml plain flour; 100.00 gm rolled oats; 161.25 gm caster sugar; 125.00 ml diced dried apricots; 85.00 gm sultanas; 150g butter, chopped; 53.60 gm golden syrup; 1.25 gm bicarbonate of soda

Apricot and sultana oat cookies

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Indulge in chewy apricot and sultana oat cookies for a delightful bite.

Ingredients:

312.50 ml plain flour
100.00 gm rolled oats
161.25 gm caster sugar
125.00 ml diced dried apricots
85.00 gm sultanas
150g butter, chopped
53.60 gm golden syrup
1.25 gm bicarbonate of soda

Instructions:

Preheat your oven to 180°C/160°C fan-forced and prepare 2 large baking trays by lining them with baking paper.
In a large bowl, mix together flour, oats, sugar, dried apricots, and sultanas. In a small saucepan over low heat, combine butter, syrup, bicarbonate of soda, and 1 tablespoon of cold water. Stir for 3 to 4 minutes until the butter has melted. Pour the butter mixture into the oat mixture and stir well to combine.
Roll mixture into 24 evenly-sized balls, then space them 3cm apart on prepared trays. Gently flatten each ball. Bake one tray at a time for 15 to 18 minutes until golden and slightly firm to touch. Let them cool on the trays for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

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