Rich Autumnal biscuit recipe for afternoons or evenings
With a rich caramel buttery biscuit base, chewy dried apricot pieces, rolled oats, coconut and a hit of subtle fennel spice, these Buttery Oat Apricot Fennel Biscuits really taste like autumn. Easy to assemble, they make a comforting snack alongside a hot cup of tea, or a classy treat served with a glass of dry smokey whiskey.
How to make Buttery Oat Apricot Fennel Biscuits
The process for these biscuits is rather simple and we all know everyone likes a simple recipe. Melt butter and golden syrup together, then pour it over the dry ingredients. Mix together until you have a rich tasty buttery biscuit dough. If you fancy small biscuits, then divide the dough into 12 – 14 pieces rather than 8 (8 produces a traditional thick ‘cookie’ size). Then simply bake for 12 minutes.
Whisky Pairing
If serving with whiskey try to avoid a sweet whisky and go for a dry smokey one instead. This will create the perfect contrast to the sweet apricots inside the cookie and make for a very pleasurable flavour balance.
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Buttery Oat Apricot Fennel Biscuits
- Prep Time: 10 Minutes
- Cook Time: 12 Minutes
- Total Time: 22 Minutes
- Yield: 8 1x
- Category: Sweet
- Method: Baking
- Cuisine: Modern Fusion
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.
Keywords: best biscuit recipes, autumn desert recipes, whiskey biscuits
