Apricot Oat Biscuits

Apricot Oat Biscuits

These Apricot Mascarpone Sandwich Biscuits are a delightful twist on a classic oat cookie. Crisp and golden with a nutty crunch from toasted almonds and coconut, each biscuit is filled with a luscious mascarpone cream blended with St. Dalfour Apricot Fruit Spread. A touch of citrus zest adds brightness, while a hint of golden syrup brings rich caramel notes. Perfect for sharing (or not!), they make a beautiful addition to your afternoon tea table, holiday platter, or anytime treat.

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Recipe courtesy of @danamatenko

Ingredients

Biscuits:

  • 160g Rolled Oats
  • 110g Plain Flour
  • 120g Light Brown Sugar
  • 40g Desiccated Coconut
  • 50g Chopped Toasted Almonds
  • Zest of 1 Orange
  • 60ml Golden Syrup
  • 125g Unsalted Butter
  • 1 tsp Bicarbonate of Soda
  • 2 tbsp Boiling Water

Filling:

  • 100g Mascarpone
  • 1 - 2 tbsp double cream (to soften texture)
  • 2 tbsp St. Dalfour Apricot Fruit Spread
  • 1 tsp Icing Sugar or Honey (optional)
  • Tiny pinch of Salt
  • Optional: Zest of ½ Orange or Lemon, for brightness

Instructions

  1. Preheat the oven to 155°C fan (175°C conventional). Line two baking trays with parchment paper.
  2. In a large mixing bowl, combine the oats, flour, sugar, coconut, almonds, and orange zest.
  3. In a saucepan, gently melt the butter with the golden syrup. In a separate small bowl, dissolve the bicarbonate of soda in the boiling water, then stir it into the butter mixture (it will fizz slightly).
  4.  Pour the wet mixture into the dry ingredients and stir until well combined. Chill the dough for 30 - 45 minutes, or until firm enough to handle.
  5.  Scoop the dough into 24 even portions (about 1 tablespoon each). Roll into balls and flatten slightly with your fingers or the bottom of a glass.
  6. Bake for 8 - 10 minutes, or until golden at the edges and just set in the centre. Let cool completely on a wire rack.
  7. Enjoy!