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.

A Comforting Biscuit Recipe for a Cosy Afternoon or Evening

With a rich buttery biscuit base, chewy dried apricot pieces, oat flakes, coconut, and a whisper of fennel spice, these golden bites capture the essence of autumn. They’re easy to make and perfect for cozy moments, a comforting companion to a steaming cup of tea, or a refined pairing with a glass of 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

This recipe is wonderfully straightforward. Melt the butter and golden syrup, then pour over the dry ingredients and mix until a rich, buttery dough forms. For smaller cookies, divide the dough into 12–14 portions instead of 8. Bake for 12 minutes and enjoy warm, golden cookies with crisp edges and a soft centre.

Whisky Pairing Guide – The Best Whisky for These Biscuits

If you’re serving whisky alongside these biscuits, avoid anything too sweet. A dry, smoky whisky works beautifully, offering a subtle contrast to the apricot’s natural sweetness and creating a perfectly balanced flavour experience.

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.

Recipe: Buttery Oat Apricot Fennel Biscuits

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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

Golden, buttery biscuits filled with oats, apricot, coconut, and a hint of fennel, a perfect taste of autumn.
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.