Apricot Crunchies Recipe

100g/4 oz ready-to-eat dried apricots
120 ml/4 fl oz orange juice

100g/4 oz butter or margarine

75g/3 oz wholemeal (wholewheat) flour
75g/3 oz rolled oats
75 g/3 oz demerara sugar

Method:

Soak the apricots in the orange juice for at least 30 minutes until soft, then drain and chop. Rub the butter or margarine into the flour until the mixture resembles breadcrumbs. Stir in the oats and sugar. Press half the mixture into a greased 30 x 20 cm/ 12 x 8 in Swiss roll tin (jelly roll pan) and sprinkle with the apricots. Spread the remaining mixture on top and press down gently. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 25 minutes until golden brown. Leave to cool in the tin before turning out and cutting into bars.