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Honeyed Apricot, Oat and Walnut Cookies

Friday, November 25, 2016 21:18
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(Before It's News)

 

Some days you just want a cookie . . . or biscuit as they are called over here.  That inner child in you just crys out for something sweet . . . something which feels like a reward.
A tasty treat that is equally at home with a glass of cold milk . . . or with a cup of something hot, for dunking . . .

 

Something comfortable and comforting.  It doesn't even have to be chocolate . . . in fact there are days when chocolate just doesn't cut it . . . you want something more . . . something homey . . . with just a touch of sophistication . . .

Something which wraps you up in a nice warm hug like a loving Grandmother's cuddles and kisses always did . . .

 

Something which  feels indulgent and yet at the same time wholesome . . . we don't always want to feel totally naughty . . . sometimes we just want to be a tiny bit naughty . . .

These lovely oaty moreishly wholesome biscuits fit the bill on all counts . . . they are the type of old fashioned treats that your Nana might have baked . . . and maybe she did.

 

Chock full of rolled oats, toasted walnuts, chunks of apricot and gently sweetened with creamy honey . . . these are biscuits to come home to . . . biscuits you want to sink your teeth into and then just float away on a sea of remembrance of honey comforts and a gentler . . . kinder time.

 

Simple and wonderfully, wholesomely,  indulgently satsifying . . . can you feel the love?

 

 *Honeyed Apricot, Oat and Walnut Cookies (Biscuits)*
Makes 4 dozen
Printable Recipe

Soft and golden, and studded with toasted walnuts and bits of dried apricot.

170g of butter, softened (3/4 cup)
96g of granulated sugar (1/2 cup)
2 tsp finely grated orange zest (optional)
170g of creamed honey (1/2 cup)
1 large free range egg
1/2 tsp vanilla extract
1/2 tsp orange extract
160g of old fashioned rolled oats (2 cups)
125g of plain flour (1 1/4 cups)
1 tsp bicarbonate of soda
1/2 tsp salt
60g of toasted chopped walnuts (1/2 cup)
75g of chopped dried apricots (1/2 cup)

For the optional glaze:
125g of icing sugar, sifted (1 cup)
whole milk
1/2 tsp orange extract

Preheat the oven to 180*C/350*F/ gas mark 4.  Line several baking sheets with baking paper.  Butter the baking paper.

Rub the sugar and orange zest together if using, until you can smell the orange.  Cream the sugar, honey and the butter together until light and fluffy.  Beat in the extracts and the egg.  Stir together the flour, baking soda and salt.   Add this to the creamed mixture along with the oats.  Mix together well.  Stir in the nuts and the apricots.  Mix well.

Drop by the tablespoon onto the prepared baking sheets, at least one inch apart.   Bake for 12 to 15 minutes.  Scoop off the cookie sheet onto wire racks to cool.  Once cool, whisk the drizzle ingredients together until smooth and dribble the resulting glaze in a decorative manner over the tops.  Store in an airtight container.

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

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