Food recipes
Apricot and Coconut Biscuits
Apricot and Coconut Biscuits Ingredients: apricots, dried, sulfured, uncooked butter, without salt syrup, maple, canadian sugars, granulated wheat flour, white, all-purpose, unenriched shortening confectionery, coconu...
Apricot and Coconut Biscuits
Ingredients:
apricots, dried, sulfured, uncooked
butter, without salt
syrup, maple, canadian
sugars, granulated
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
Directions:
Preheat the oven to 180C/160C Fan/Gas 4.
Line two baking trays with baking paper.
Cut the apricots into raisin-sized pieces.
Heat the butter, golden syrup and caster sugar in a pan, stirring, until the butter melts and the sugar starts to dissolve, but don't let the mixture boil.
Remove the pan from the heat and leave to cool slightly.
Stir in the flour, coconut, oats, and apricots.
Place level tbsps of the mixture onto baking trays, leaving room between each one to spread.
You'll get about 8 on most trays, so you'll need to cook them in batches.
Bake for 10-12 minutes, or until they start to turn golden at the edges.
Leave on the tray to cool for 5 minutes - this will help them firm up as they'll be very soft when they come out of the oven.
Remove to a wire tray and continue to cook the rest of the dough.
Ingredients:
apricots, dried, sulfured, uncooked
butter, without salt
syrup, maple, canadian
sugars, granulated
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
Directions:
Preheat the oven to 180C/160C Fan/Gas 4.
Line two baking trays with baking paper.
Cut the apricots into raisin-sized pieces.
Heat the butter, golden syrup and caster sugar in a pan, stirring, until the butter melts and the sugar starts to dissolve, but don't let the mixture boil.
Remove the pan from the heat and leave to cool slightly.
Stir in the flour, coconut, oats, and apricots.
Place level tbsps of the mixture onto baking trays, leaving room between each one to spread.
You'll get about 8 on most trays, so you'll need to cook them in batches.
Bake for 10-12 minutes, or until they start to turn golden at the edges.
Leave on the tray to cool for 5 minutes - this will help them firm up as they'll be very soft when they come out of the oven.
Remove to a wire tray and continue to cook the rest of the dough.