Apricot And Coconut Biscuits Food

COCONUT & APRICOT SLICE

Steps:

• Preheat oven to 180°C.
• Cream butter and sugar, add egg.
• Add the rest of the ingredients.
• Mix to a soft dough. Press into a 22 x 33 cm baking tray.
• Spread apricot jam over.

APRICOT AND NUT CRUNCHIES

Steps:

• The easiest way to deal with the ready-to-eat apricots is to snip them into small pieces with scissors, so do this first. Now put the butter and sugar into a small saucepan and add the syrup or honey. The best way to do this is to warm the dessertspoon under a hot running tap, take the amount of syrup you need on the spoon and literally push it off with a spatula into the pan. Next place the saucepan on a gentle heat and allow the sugar, butter and syrup to dissolve. Meanwhile sift the flour, cinnamon and salt into a mixing bowl, then add the porridge oats and snipped apricots. Mix everything evenly and, when the butter, sugar and syrup have melted, pour this in to join the rest. Now, using a wooden spoon, stir and mix everything very thoroughly, then switch from the spoon to your hands to bring everything together to form a dough. If it seems a bit dry, add a few drops of cold water. Now take lumps of the dough the size of a walnut and roll them into rounds using the flat of your hand. Place them on a worktop and press gently to flatten them out into rounds 2½ inches (6 cm) in diameter, then scatter the snipped apricots and chopped pecans on top and press these gently in. Then, using a palette knife, transfer half the biscuits on to a greased baking sheet and bake on the middle shelf of the pre-heated oven for 15 minutes. While they cook, prepare the second batch of biscuits and place these on your other baking sheet. When the biscuits are ready, leave them to cool on the baking sheet for 10 minutes and then transfer them to a wire tray to finish cooling. Store the biscuits in a sealed container - if you have any left!

APRICOT OATMEAL COOKIES

Steps:

• In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the apricots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
• Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
• Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten each slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

APRICOT COCONUT COOKIES

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely. , In a small bowl, combine all the glaze ingredients. Spoon over cookies.

APRICOT ANZAC BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 1 baking sheet.
• Combine 1/2 cup plus 3 tablespoons margarine and golden syrup in a microwave-safe bowl. Heat in the microwave until margarine is melted, 30 seconds to 1 minute.
• Mix boiling water and baking soda in a small bowl until baking soda is dissolved. Stir into margarine mixture.
• Mix oats, all-purpose flour, sugar, coconut, and apricots together in a large bowl. Add water and margarine mixture; mix until dough is combined.
• Form dough into small balls and place on prepared baking sheet; flatten slightly.
• Bake in the preheated oven until golden, about 15 minutes.

NO BAKE APRICOT SLICE

Steps:

• Line an 18 x 28cm slice tin with baking paper, making sure you leave paper hanging over the sides to help you remove the slice once it has set.
• Place the biscuit into a food processor and blitz until they are finely crushed. You can also use a rolling pin to do this if your prefer.
• Roughly chop the dried apricots and set aside until needed.
• Place the butter and the brown sugar into a small saucepan and cook over a low heat until the butter has melted and the sugar dissolves. Set aside to cool slightly.
• In a large bowl, add the crushed biscuits, chopped apricots, coconut, condensed milk and the melted butter and sugar mixture and mix until combined.
• Pour the mixture into the prepared slice tray and press down firmly with the back of a spoon.
• Sprinkle with extra coconut over the top of the slice and place into the fridge 2 hours to set before removing and cutting into pieces to serve.

NO-BAKE APRICOT SLICE

Steps:

• Lightly grease a 25 x 25 cm slice tin, or prepare with baking paper, and set aside.
• Using a food processor (or with a rolling pin and a large ziplock bag), crush the biscuits to a fine or chunky crumb and set aside.
• Chop up the apricots and set aside.
• In a large sauce pan add the butter, brown sugar and condensed milk and heat gently until the butter has melted but do not boil, remove from the heat.
• Add the crushed biscuits and apricots to the saucepan and combine well with a large wooden spoon.
• Pour into the prepared tin, press mixture down firmly and smooth with the back of the spoon and then set aside and prepare the icing
• In a medium bowl add the icing sugar, melted butter and vanilla and stir to blend.
• Add water a teaspoon at a time, stirring well, until you have a thick but pour-able consistency.
• Spread this over the prepared slice, then sprinkle with the coconut.
• Place in the fridge to set, or overnight, then slice and store in the fridge until needed.

OATMEAL APRICOT ALMOND AND COCONUT COOKIES

Steps:

• Preheat oven to 375F.
• In a large bowl, stir together the oats, flour, baking powder, and salt.
• Use an electric mixer to cream together the butter and both sugars until fluffy. Beat in the eggs, vanilla and water.
• Gradually mix in the dry ingredients, blending well.
• Mix in the apricots, almonds and coconut.
• Drop rounded tablespoons of cookie dough, about 1 1/2 inces apart, on a baking sheet lined with parchment paper or silicone baking liner.
• Bake 11-13 minutes, or until the edges are starting to brown. Cool on a wire rack.

APRICOT, COCONUT AND CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 180°C. Line two trays with baking paper.
• Beat butter, brown sugar and caster sugar in a large bowl until pale and fluffy (if you have a handheld electric beater or cake mixer, this will make it easier).
• Add the egg and vanilla and continue to beat until well combined.
• Sift in the flour, baking powder and salt and mix lightly, then add the oats and coconut. Fold through apricots and chocolate until evenly combined.
• Roll balls of mixture (just smaller than a golf ball) and place 3cm apart on baking trays. Press down slightly.
• Bake for 18-20 minutes until the edges are golden but the inside is still slightly soft. Swap trays over halfway through baking to ensure even cooking. Remove cookies from oven and allow to cool for about 5 minutes before transferring to a wire rack to cool completely.

APRICOT PRESERVE AND COCONUT BUTTER BISCUIT TART

Steps:

• Tart Preparation:In a large deep bowl, cream the sugar and butter thoroughly together. Add the beaten egg, sunflower oil, and almond/vanilla extract until all the wet ingredients are combined well together. Sift the flour, baking powder and salt together, then add to the above wet ingredients mixture. Combine all the ingredients well and knead to form a pliable soft biscuit dough. Divide the dough into two equal parts. Press half the dough as evenly as possible into a greased stoneware baking tray or pie dish. Now spread the apricot preserve/jam evenly on top. (Cook's Note: Slightly warm the preserve/jam before spreading onto the dough.) Then layer with the desiccated coconut on top of the preserve/ jam layer. Take the remaining second part of the dough and grate over the top to create a biscuit crumble effect (Cook's Note: Chill in the refrigerator for a few minutes to ensure easier grating of the dough.)Baking Instructions: Preheat oven at 180 degrees celsius. Bake the tart for approximately 35 minutes.Cut the baked tart into even squares whilst hot. Allow to cool then serve. Dust with powdered sugar.Serve: Delicious on its own. A lovely sweet biscuit tart that goes well with tea varieties. (Cook's Note: Taste of the tart enhances after a day of storage in an air-tight container.)

COCONUT BISCUITS

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.
• Mix together the ground almonds, desiccated coconut, sugar and salt in a bowl and set aside.
• In a separate bowl, whisk the egg whites to stiff peaks. Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste.
• Pour the extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing sugar and bake for 18-24 minutes until the coconut starts to brown. Leave to cool completely on the tray before serving.

APRICOT AND COCONUT BALLS

Steps:

• Combine all ingredients in food processor.
• With wet hands, roll mixture into small ball and coat with extra coconut.
• Refrigerate or freeze for 1 - 2 hours.

APRICOT COCONUT SLICE

Steps:

• Line a 22cm round cake tin with non-stick baking paper. Place butter in a saucepan to melt. Add sugar and condensed milk and simmer for 1 minute.
• Remove from the heat and stir in chopped apricots, zest of one orange, coconut and crushed biscuits to combine.
• Press mixture into prepared tin with the back of a spoon. Sprinkle top with extra coconut and refrigerate until set. Slice into thin wedges to serve.

YUMMY APRICOT BALLS

Steps:

• Mix together all ingredients.
• roll into small balls.
• then roll into coconut.
• refrigerate.
• can be frozen.
• Enjoy :).

APRICOT AND COCONUT BISCUITS

Steps:

• 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.