Cake & Cookie Recipes > Apricot and Oat Fingers

How to make apricot and oat fingers:
A sweet oatcake with an apricot filling. Cut into fingers and keep in a tin for eating with coffee, tea or on their own as a satisfying snack.


3oz self raising flour
3oz rolled porridge oats
3oz demerara sugar
4oz butter cut into small cubes
4oz dried apricots chopped
(see measure conversions for more information)


- Sift the flour into a bowl.
- Add the oats and the sugar.
- Mix well.
- Add the butter and rub in until the mixture resembles fine breadcrumbs.
- Press half of the mixture into a greased shallow baking tin.
- Spread the chopped apricots on top.
- Press the remaining oat mixture onto the apricots.
- Bake at 180 degrees C. for 25 minutes or until golden brown.
- Leave to cool in the tin for about 1 hour.