Ingredients
¾ cup dried apricots
chopped
½ cup water
150g butter
chopped
¾ cup brown sugar
1 cup plain flour
1 tsp baking powder
1 cup rolled oats
1 cup White choc bits
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 saucepan
- 1 28cm x 18cm x 3cm tin
- 1 baking paper
- 1 skewer
- 1 rack
Instructions
- Preheat oven to 180C.
- Line the base of a 28cm x 18cm x 3cm tin with baking paper.
- Put the apricots and water in a saucepan, bring to the boil, simmer until the liquid is absorbed.
- Remove from heat.
- Add the butter and stir until melted.
- Stir in the brown sugar, cool.
- Sift the flour and baking powder together.
- Add to the apricot mixture with the rolled oats and white choc bits, mix thoroughly, press into the tin.
- Bake for 30-35 minutes or until golden brown and cooked when tested with a skewer.
- Stand 10 minutes, turn out onto a rack, when cold, cut into bars.
