Apricot And Coconut Biscuits Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 1 baking sheet.
• Combine 1/2 cup plus 3 tablespoons margarine and golden syrup in a microwave-safe bowl. Heat in the microwave until margarine is melted, 30 seconds to 1 minute.
• Mix boiling water and baking soda in a small bowl until baking soda is dissolved. Stir into margarine mixture.
• Mix oats, all-purpose flour, sugar, coconut, and apricots together in a large bowl. Add water and margarine mixture; mix until dough is combined.
• Form dough into small balls and place on prepared baking sheet; flatten slightly.
• Bake in the preheated oven until golden, about 15 minutes.

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely. , In a small bowl, combine all the glaze ingredients. Spoon over cookies.

Steps:

• 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.