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Apricot And Oat Shorties Recipe
|Butter/Margarine||4 Ounce, softened (100 Gram)|
|Dark brown sugar||2 Ounce (50 Gram)|
|Clear honey||6 Tablespoon|
|Egg||1 , lightly beaten|
|Dried apricots||4 Ounce (100 Gram)|
|Self raising flour||4 Ounce, sifted (100 Gram)|
|Rolled oats||6 Ounce (175 Gram)|
|Chopped mixed nuts||2 Ounce (50 Gram)|
Serving size: Complete recipe
Calories 3027 Calories from Fat 1248
% Daily Value*
Total Fat 140 g216.1%
Saturated Fat 66.7 g333.4%
Trans Fat 0 g
Cholesterol 455.3 mg
Sodium 1737.7 mg72.4%
Total Carbohydrates 405 g134.8%
Dietary Fiber 32.4 g129.6%
Sugars 197.3 g
Protein 58 g116.4%
Vitamin A 143.3% Vitamin C 2.6%
Calcium 65.2% Iron 91%
*Based on a 2000 Calorie diet
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.