Apricot biscuits

A great recipe for camps, picnics, hikes and travel. However if not protected may end up as crumbs as they are a 'softish' biscuit base. Even the youngest Girl Guides enjoy cooking these as they can be hand based mixing. Will keep in a container if not eaten quickly.



Serving Size: 30.
Serve anytime.
Special Info:
Nut free
Ingredients:

• 150g butter, chopped
• 1/2 cup sugar
• 1 cup rolled oats
• 3/4 cup self-raising flour
• 150g dried apricots, chopped
• 1 egg, lightly beaten
Method:
Preheat oven to 180°C.
Place butter and sugar in a medium saucepan and put on medium heat on the stove. Stir to melt butter and dissolve sugar.
Once butter has melted and sugar dissolved, remove from heat, add remaining ingredients and mix through thoroughly.
Spray a baking tray with non-stick spray and place a heaped teaspoon of the biscuit mixture onto the tray about 2 cm apart.
Bake for 12-15 minutes. Remove from oven to a wire rack and cool.