Wednesday, January 18, 2006

Apricot Ginger Oat Biscuits

I decided to name these biscuits, rather than cookies, because they are based on Anzac biscuits, the crunchy, oaty, eggless Aussie favorite. The biscuits are a favorite of mine, too, as I love anything that is full of oats. Niki has a good, standard recipe, full of oats and dessicated (shredded) coconut.
The biscuits I made lack the coconut that is typical of Anzac biscuits and have a bit of a twist, if the form of dried apricots and minced candied ginger. There isn't a huge amount of either of them, but enough to make a distinct showing in the cookie. The sweetness of the apricot really matches well with the candied ginger. I used Ginger Chips made by the Ginger People, which means that I didn't have to mince any of the ginger myself, but I think it's an advantage to have small pieces that are well distributed throughout the dough.
Buttery, crunchy and oaty, these biscuits have, in my opinion, a fabulous flavor profile, accentuated with sweet apricots, ginger and a hint of vanilla. They are easy to make and, because they are eggless, cholesterol free, if you keep track of that sort of thing. They are also easily made vegan, by using non-hydrogenated margerine in place of the butter.
Store in an airtight container, because they will keep for a while if they last more than a day or two.

Apricot Ginger Oat Biscuits
¼ cup butter, soft
½ cup sugar
2 tbsp corn syrup (or golden syrup)
1 tsp vanilla
2 tbsp water
1 cup ap flour
1 tsp baking soda
½ tsp salt
1 cup rolled oats
6 tbsp diced, dried apricots
2 tbsp minced candied ginger (or ginger chips)

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda and salt. Set aside.
Using an electric mixer, cream together butter and sugar in a large bowl. Add corn syrup (or golden syrup), vanilla and water and mix until fully incorporated.
Add flour mixture to butter mixture and stir until just combined. Stir in oats, apricots and ginger.
Drop dough by rounded tablespoonfuls onto prepared baking sheet. Press down slightly on each cookie to flatten.
Bake for 13-16 minutes at 350F, until cookies are golden all over, not just on the edges.
Cool on baking sheet, before removing to a wire rack. Store in an airtight container.
Makes about 2 dozen.