Crisp Apricot Biscuits

Crisp Apricot Biscuits

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Dried apricots and sunflower seeds make a great chewy and crispy biscuit. Freezes well if they don't disappear too quickly.

Celeste Babcock

Serves: 18 

  • 125g butter
  • 2 cups (440g) white sugar
  • 2 eggs
  • 2 1/2 cups (315g) plain flour
  • 1 teaspoon bicarb soda
  • 1/4 teaspoon salt
  • 2 cups (315g) rolled oats
  • 1/2 cup dried apricots, chopped
  • 1/2 cup dry roasted sunflower seeds

Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

  1. Preheat oven to 190 degrees C.
  2. Cream butter and sugar until fluffy. Add eggs and beat well. Add flour, bicarb soda and salt. Mix well.
  3. Stir in oatmeal, apricots and sunflower seeds.
  4. Shape into 3cm balls. Place on lightly greased baking tray. Flatten each biscuit with the bottom of a glass or jar. Bake 10-12 minutes.

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