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