Apricot Almond Oatmeal Cookies

Another serving from the AWW cookbook "Cakes, Biscuits & Slices" a deliciously chewy oatmeal cookie studded with apricot and almond chunks.



Apricot Almond Oatmeal Cookies

90g rolled oats
150g plain flour
220g caster sugar
2 teaspoons ground cinnamon
90g finely chopped dried apricots
70g slivered almonds
125g butter
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
1 tablespoon boiling water

Combine oats, flour, sugar, cinnamon, apricots and almonds in bowl.

Melt butter with golden syrup over low heat. Mix bicarbonate of soda with boiling water, then stir into melted butter mixture. Add this to the dry ingredients, mixing well.

Roll tablespoons of the mix into balls, place on baking paper lined trays, flatten slightly. Bake in a preheated 150ºC/300ºF oven for approximately 20 minutes. Cool slightly on the trays before moving to a wire rack.

This makes around 36 cookies.