Apricot And Sultana Biscuits Food

APRICOT AND SULTANA ROCK CAKES

Steps:

• preheat oven to 180 Celsius line a large cookie tray with baking paper.
• place flour and baking powder into a large bowl.
• add butter and rub in until the mix resembles breadcrumbs.
• stir in the sultanas, apricots, sugar and rind.
• add the eggs and stir until everything is well combined.
• place mounds of dough onto the baking tray (I used a dessert spoon), leaving space between each mound to allow for spreading.
• cook for 15 - 20 minutes or until golden. remove to wire to cool.

APRICOT AND CHICKEN BRUSCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Slice the bread into 10 slices, each about 1/2-inch thick. Brush the bread slices with the olive oil and arrange on a baking sheet. Bake for 10 to 15 minutes until crisp and golden. Cool to room temperature.
• Spread each slice of the toasted bread with the apricot preserves then place a slice of the cheese on top. Arrange the sliced chicken on top of the cheese. Cut each piece of prosciutto in half and place on top of the chicken. Transfer the bruschetta to a serving platter. Drizzle with the extra-virgin olive oil and serve.

ORANGE, OAT & SULTANA COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Cream the butter and sugar together until well blended and smooth. Gradually beat in the banana, vanilla extract and egg. Add the zest. Mix well with a wooden spoon until thoroughly blended.
• In a large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts and sultanas or chocolate chips. Stir the dry ingredients into the wet and mix thoroughly until a thick dough is formed. Line a baking sheet with parchment. Drop heaped tbsps onto the sheet, leaving a 5cm (2in) space around each one, and press down lightly. Bake for 15-20 mins until lightly browned. Cool.