Buttery Oat Apricot Fennel Biscuits

Beautiful Autumnal biscuit to serve with a hot cup of tea or glass of whiskey

by Justina Sullivan
A golden-brown Buttery Oat Apricot Fennel Biscuit, featuring a chewy texture with visible oat flakes, dried apricot pieces, and a drizzle of honey. The biscuit is crisp on the edges and soft in the center, with a subtle hint of fennel spice.

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A Comfirting 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.

A stack of Buttery Oat Apricot Fennel Biscuits, showing their rustic texture with chewy oats, golden apricot chunks, and a crisp exterior. These homemade biscuits are perfect for tea time, an afternoon snack, or pairing with 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 Guide – The Best Whisky for These Biscuits

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.

A Buttery Oat Apricot Fennel Biscuit served on a dark metal plate next to a glass of whisky. The warm, caramelized biscuit contrasts beautifully with the deep golden tones of the whisky, creating an indulgent pairing experience.

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Recipe: Buttery Oat Apricot Fennel Biscuits

A golden-brown Buttery Oat Apricot Fennel Biscuit, featuring a chewy texture with visible oat flakes, dried apricot pieces, and a drizzle of honey. The biscuit is crisp on the edges and soft in the center, with a subtle hint of fennel spice.
Print Recipe

Buttery Oat Apricot Fennel Biscuits

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 8

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.