Apricot and Coconut Biscuits
- Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper. Cut the apricots into raisin-sized pieces.
- Heat the butter, golden syrup and caster sugar in a pan, stirring, until the butter melts and the sugar starts to dissolve, but don't let the mixture boil. Remove the pan from the heat and leave to cool slightly.
- Stir in the flour, coconut, oats, and apricots. Place level tbsps of the mixture onto baking trays, leaving room between each one to spread. You'll get about 8 on most trays, so you'll need to cook them in batches.
- Bake for 10-12 minutes, or until they start to turn golden at the edges. Leave on the tray to cool for 5 minutes - this will help them firm up as they'll be very soft when they come out of the oven. Remove to a wire tray and continue to cook the rest of the dough.