Apricot Crunchies

Makes 12 slices

200 g soft dried apricots ,
Roughly chopped
100 g sultanas
50ml orange juice
200 g unsalted butter chilled and diced
150 g wholemeal flour
150 g rolled oats
1/2 tsp finely grated orange zest
75g soft dark brown sugar
 75g soft light brown sugar


How to make it

Preheat the oven to 170 C Gas mark 3 and line the baking tray with the baking parchment .

Mix the apricots in a boel with the sultanas and orange juice , and leave to soak for few minutes.

Place the butter in a seperate large bowl, along with the flour , oats and orange zest. Rub all the ingredients together by hand into a crumb like consistency , then stir in the dark  and light brown sugar

Drain the orange juice from the dried fruit and stir the fruit and stir the fruit into the oat mixture . Tip the mixture into the prepared baking tray pressing it down base and corners of the tin . Bale for 25 minutes  or until deep golden colour , then remove from the oven and allow to cool in the tray before cutting into slices.

Variation
To make these crunchies extra special try dizzling about 30 g melted white chocolate over the top of the cooked mixture and allow to set before cutting into slices.

From the humming bird bakery

Grasshopper Pie

An old american favourite

Serves 10-12 people

For the biscuit base
250g chocolate flavoured biscuits or double-chocolate cookies
150g unsalted butter melted

For the filling

180g large white marshmallows
180 ml whole milk
1/4 tsp peppermint essence
1/8 tsp green food colouring
(Such as dr oetker )
700 ml double cream
Chocolate shavings to decorate optional

23cm diameter pie dish or loose bottomed tart tin

How to make it

1.in a food processor with the lade attachment , blitz the chocolate biscuits into a fine crumb . Alternatively, place a plastic bag , seal th bag shut and crush with a rolling pin . Pour the crumbs intp a bowl  and add the melted butter ,mixing until all the crumbs are coated and can be squeezed together.

2. Tip the crumb mixture into the pie dish or tart tin , pressing it into the base and sides , then place it into the fridge and leave for 30 to 40 minutes  to set completely.

3.meanwhile make the filling . In a saucepan over a low heat , melt the marshmallows in the milk .
Remove from the heat , then add the peppermint essence and food colouring and stir into the marshmallow mixture into its evenly green in colour. Set aside to cool for 10 to 15 minutes .

4. Pour 300ml of the cream into a bowl and whip into soft peaks eather by hands or by electric whisk , then fold into the marshmallow mixture. Pour the filling into the cold biscuit base.

5. Once set , whip the remaining cream and spoon on to the top of the pie. You can also sprinkle with the cocolate springle if you wish.