Table of Contents
- A rich, autumnal biscuit recipe for a cosy afternoon or evening.
- How to make Buttery Oat Apricot Fennel Biscuits
- Whisky Pairing
- Similar recipes found on flaevor.com
- Recipe: Buttery Oat Apricot Fennel Biscuits
A rich, autumnal biscuit recipe for a cosy afternoon or evening.
With a rich caramel butter biscuit base, chewy dried apricot pieces, oat flakes, coconut and a hint of subtle fennel spice, these Buttery Oat Apricot Fennel Biscuits really do taste of autumn. Easy to make, they make a comforting snack with a hot cup of tea or a sophisticated treat with a glass of dry smoky whisky.
How to make Buttery Oat Apricot Fennel Biscuits
The process of making these cookies is quite simple and we all know that everyone likes a simple recipe. Melt the butter and golden syrup together and pour over the dry ingredients. Mix together until you have a rich, tasty, buttery cookie dough. If you want small cookies, divide the dough into 12-14 pieces instead of 8 (8 is a traditional thick ‘cookie’ size). Then just bake for 12 minutes.
Whisky Pairing
If you are serving whisky, try to avoid sweet whisky and opt for a dry, smoky whisky instead. This will provide the perfect contrast to the sweet apricots in the biscuit and create a very pleasing flavour balance.
Similar recipes found on flaevor.com
Recipe: Buttery Oat Apricot Fennel Biscuits
Ingredients
- 125g butter
- 2 tbsp golden syrup
- ½ tsp baking powder
- 2 tbsp boiling water
- 1.5 tsp fennel seeds
- 1 tsp flakey sea salt flakes, crushed
- 130g flour
- 100g rolled oats
- 75g shredded coconut
- 110g sugar
- 70g chopped apricots
- 1 tbsp butter, for brushing biscuits after cooking
Instructions
- Preheat oven to 180°C. Grease a large oven tray and line with baking paper.
- Chop apricots into very small pieces.
- Heat a small pan and when hot add fennel seeds. Toast until fragrant (be careful not to burn or over-brown or they will lose their flavour). Transfer to a mortar & pestle and crush down into fine pieces.
- For the cookies: Using a large bowl, add flour, oats, shredded coconut, sugar, apricots, salt and 1 tsp of ground fennel seeds. Mix together.
- Using a small saucepan, combine butter and golden syrup and melt over low heat. Once melted add hot water and baking powder. Stir to combine.
- Pour melted butter mixture over dry ingredients and combine well until you have a buttery crumbly dough.
- Divide into 8 sections. Form rounded balls then squash down and shape into a cookie, about 1cm in thickness. Place biscuits on the baking tray and bake for 12 minutes.
- To finish: Melt 1 tablespoon of butter and using a brush, brush each cooking with butter followed by a sprinkling of the remaining crushed fennel seeds.
- Allow to cool for a minimum of 1 hour. The longer the biscuits rest the more juicy and chewier they become.
- Optional: For best results, make them the night before so they are perfect for eating the following day.
