Crispy oat biscuits

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    Crispy oat biscuits

    Crispy oat biscuits

    (14)
    25min


    14 people made this

    About this recipe: A lovely crisp biscuit made with oats, dried apricots and sunflower seeds. Deliciously different! Don't be tempted to alter the ingredient amounts, otherwise you may not get the same crispy result!

    Ingredients
    Serves: 18 

    • 110g butter
    • 400g caster sugar
    • 2 eggs
    • 310g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 160g porridge oats
    • 65g dried apricots, chopped
    • 65g dry roasted sunflower seeds

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 190 C / Gas 5.
    2. Cream butter and sugar until fluffy. Add eggs and beat well. Add flour, bicarbonate of soda and salt. Mix well.
    3. Stir in porridge oats, apricots and sunflower seeds.
    4. Shape into 2.5cm balls. Place on lightly greased baking tray. Flatten each biscuit with the bottom of a glass or jar. Bake 10-12 minutes. Store airtight or freeze.
    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (14)

    by
    12

    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 US | Canada)

    by
    4

    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 US | Canada)

    by
    3

    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 US | Canada)

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