From this House and Garden recipe - followed as directed (adding apricots and stem ginger) they didn't spread at all, and a kitchen timer error saw them overcooked which didn't help the result. Taste ok though, so I'd like to give them one more chance.
- Bring 110g butter to foam/caramelised stage; set aside and stir in 90g sugar and 2 tbsp honey or syrup. Cool a little.
- In a bowl mix 150g rolled oats, 90g plain flour, tsp salt, 1/2 tsp baking powder.
- Chop a handful of dried apricots and a knob of preserved stem ginger (or other additions to taste).
- Beat 1 egg.
- Add sugar/butter mix to dry mix, then eggs and additions, mix well.
- Place 12 balls of mixture well apart on 1-2 trays to accommodate spreading (allegedly).
- Bake 180°C for 15 minutes or until you realise the timer hasn't beeped. Drop the unattractive brown lumps on to a cooling rack, sulking while you do.
What to try? Not spreading suggests mix was too dry but it seemed soft when placing on the tray. Sure I added the right amount of flour. The oats were from the end of a box so maybe too powdery? Did dried apricots take moisture from the mixture?
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