Apricot And Oat Shorties Recipe
Ingredients
| 100 g/4 oz butter or margarine, softened | ||
| Dark brown sugar | 50 Gram | |
| Clear honey | 6 Tablespoon | |
| 1 egg, lightly beaten | ||
| 100 g/4 oz dried apricots | ||
| 100 g/4 oz self raising flour, sifted | ||
| 175 g/6 oz rolled oats | ||
| 50 g/2 oz chopped mixed nuts | ||
Directions
Lightly grease two baking trays.
Cream the butter or margarine with the sugar and honey until very soft, light and fluffy.
Gradually add the egg, beating continuously.
Chop the apricots finely and work these into the creamed mixture, together with the flour, oats and chopped nuts.
Divide the mixture into 30 and form each piece into a ball.
Place the shorties at intervals on the prepared baking trays and flatten each one slightly with the blade of a knife.
Bake in a moderate oven (180C, 350 F, gas 4) for 25 minutes, or until golden brown.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
Cream the butter or margarine with the sugar and honey until very soft, light and fluffy.
Gradually add the egg, beating continuously.
Chop the apricots finely and work these into the creamed mixture, together with the flour, oats and chopped nuts.
Divide the mixture into 30 and form each piece into a ball.
Place the shorties at intervals on the prepared baking trays and flatten each one slightly with the blade of a knife.
Bake in a moderate oven (180C, 350 F, gas 4) for 25 minutes, or until golden brown.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
Chef
