Cereal and Seed Cookie Recipes - Apricot Crunch Recipe

Ingredients

CRUNCHY TOPPING:

• 1/2 cup/125 g butter, cut up

• 1 cup/200 g firmly packed dark brown sugar

• 1/2 cup/75 g old-fashioned rolled oats 

COOKIE BASE:

• 3 2/3 cups/550 g all-purpose/plain flour

• 2 tsp baking powder

• 1/4 tsp salt

• 3/4 cup/150 g granulated sugar

• 1 cup/250 g butter, cut up

• 1/2 cup/125 g apricot preserves

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter a 10 1/2 x 15 1/2-inch (26 x 36-cm) jelly­roll pan.

2. Crunchy Topping: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and oats until well blended.

3. Cookie Base: Sift the flour, baking powder, and salt into a 24 large bowl and stir in the sugar. Make a well in the 5 center.

4. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Firmly press the mixture into the prepared pan.

5. Heat the preserves in a small saucepan over medium heat until liquid. Spread over the cookie base. Sprinkle with the topping.

6. Bake for 25-30 minutes, or until lightly browned. Cool completely before cutting into bars.