Crisp Apricot Biscuits

    32 minutes

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

    15 people made this

    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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    Reviews in English (16)


    These are the best oatmeal cookies I have ever made! I separated the batter into two separate bowls and added dried cherries to one of them, a great treat and fun for the kids to eat!  -  24 May 2000  (Review from Allrecipes USA and Canada)


    I made only a few slight changes. I was out of eggs, so I used a 1/2 cup applesauce instead. I also added the smallest dash of vanilla extract and omitted the sunflower seeds since I did not have any. These were *amazing* right out of the oven. The apricots were still warm and the flavor was great. They were still good the next day...soft, perfect texture (probably from the applesauce).  -  01 Feb 2008  (Review from Allrecipes USA and Canada)


    I really like these cookies, however it is for the out-side-of-the-box flavor they have. Every bite I take seems as though it's missing something. I will experiment with the recipe and see how I can really give it that pop.  -  05 Aug 2007  (Review from Allrecipes USA and Canada)