• 50 g butter
• ¾ c chopped dried apricots
• 400 g tin of apricots, drained and pureed
• 1/3 c honey
• 1 ½ c self-raising flour
• 1 c wholemeal flour
• ¾ c brown sugar
• 1 c oats
• 1 egg, lightly beaten

Preheat the oven to 180 C and grease a slice tin (approx. 30 x 20cm)

In a saucepan melt the butter, and then stir in the honey and pureed apricots. In a mixing bowl combine the flours, sugar and oats. Mix and make a well in the centre and then pour in the egg and wet ingredients. Mix well and then turn mixture into the slice tin and smooth the top. Bake for about 25mins until golden. Slice into bars when cool.

That’s all from me this week. Let’s enjoy the Spring time and take time to smell the daffodils..or better still the freesias!

Happy stitching,

Rachel

• 1 ½” c flour
• 1/3 c cocoa
• ½ tsp salt
• 175 g softened butter
• ½ c brown sugar
• 2 tsp vanilla
• 100 g dark chocolate finely chopped
• 1/3 c peanut butter
• ¼ cup icing sugar

Preheat the oven to 170 C. Beat the butter and sugar until light and fluffy and then add in the vanilla extract, chocolate and dry ingredients. Divide the dough into about 40 pieces and set aside while you make the filling.

Mix the peanut butter and icing sugar together in a small bowl. (Extra icing sugar can be added if the mixture is not firm enough to be small ball).

Flatten each piece of chocolate dough and wrap it around the peanut filling and roll into a ball. Place on a tray, flatten slightly and bake for 10-12 mins. Extra chocolate can be drizzled over the cookies when cooled if you are feeling decadent!