Apricot and sultana biscuits

Method

• 1
  Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
• 2
  Place spread, 2 tablespoons cold water and syrup in a saucepan over medium heat. Cook, stirring occasionally, for 2 to 3 minutes or until smooth. Remove from heat. Stir in bicarbonate of soda. Set aside for 5 minutes.
• 3
  Meanwhile, combine oats, flour and sugar in a large bowl. Add apricots, sultanas and syrup mixture. Stir to combine. Roll heaped teaspoons of mixture into balls. Place on prepared trays, 5cm apart. Flatten balls into thin rounds.
• 4
  Bake, 1 tray at a time, for 6 to 8 minutes or until light golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.