Apricot Mascarpone Oat Biscuits

Apricot Mascarpone Oat Biscuits

Recipe by @danamatenko

Servings

12

Cook Time

1 hours 10 minutes

Cuisine

American

Category

Dessert

These Apricot Mascarpone Oat 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.

Ingredients

  • 1¾ cups rolled oats
  • ¾ cup plain flour
  • ⅔ cup light brown sugar
  • ½ cup desiccated coconut
  • ½ cup chopped toasted almonds
  • Zest of 1 orange
  • ¼ cup golden syrup
  • 125 g unsalted butter, room temperature
  • 1 tsp bicarbonate of soda
  • 2 tbsp boiling water
  • 100 g 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
  • Zest of ½ orange or lemon, optional

Directions

  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 center. Let cool completely on a wire rack.