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Honey roast apricots, chai spiced apricot fool, coconut biscuits

Honey Roast Apricots

8 apricots
2 tablespoons honey
50g sugar
25ml water
1 teaspoon vanilla extract

Warm the honey, sugar, water and vanilla together until the sugar has dissolved.
Cut the apricots in half and place in a baking dish. Set oven to 180oc.
Pour over the hot liquid and cover with parchment.
Bake until just soft.

Chai Spiced apricot fool
Half of the roasted apricots
1 tablespoon sugar
1 chai spiced teabag
50ml water
250ml Greek yoghurt
1 tablespoon icing sugar

Cook the sugar, teabag and water together until the sugar has dissolved.
Cool and infuse for an hour.
Blend the liquid with the apricots and fold into the yoghurt with the icing sugar.
Spoon into bowls and top with the roast apricots.
Serve with the biscuits on the side.

Coconut Biscuits
100g plain flour
100g light brown sugar
100g desiccated coconut
150g porridge oats
100g butter
2 tablespoons golden syrup
½ teaspoon baking soda
2 tablespoons boiling water

Set oven to 175oc and line 2 baking trays with parchment paper.
Mix the dry ingredients in a bowl and make a well in the centre.
Melt the butter and syrup together. Mix the baking soda and boiling water and add to the butter.
Mix into the dry ingredients. Take small walnut pieces of the dough and place on tray – flatten down slightly and bake until golden – about 15-20 minutes. Cool on a wire rack.

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