John Myers
Ingredients for 1 servings:
- 275 g dried apricots
- 8 tbsp apricot liqueur or orange liqueur, e.g. Cointreau or Grand Marnier
- 270 g flour
- 1 tsp baking soda
- 1 pinch of salt
- 1 tsp cinnamon powder
- 4 tbsp, heaped oat flakes, wholegrain
- 3 tbsp oil
- 60 g butter, soft
- 200 g sugar
- 2 packets of vanilla sugar
- 2 eggs, size M
- 100 g apricot jam
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Preheat the oven to 160°C fan/convection oven or 175°C conventional/top/bottom heat. Chop the apricots and soak them in the liqueur. Combine the flour, baking soda, salt, cinnamon, and oats. Beat the oil, butter, sugar, vanilla sugar, and eggs until thick and fluffy. Fold in the flour mixture. Stir in the diced apricots and jam. Using a teaspoon, place small heaps on a baking sheet lined with baking paper. They will spread quite a bit, so leave plenty of space. This time I tried baking them in muffin cups. Bake on the middle rack for about 12-15 minutes. They took a good 20 minutes in the muffin cups.
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