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APRICOT CRUNCHIES

We love these fruity slices drizzled with melted white chocolate. You can substitute raisins or other small, dried fruits for the sultanas if you like.

Makes 12 slices

200g (7oz) soft dried apricots, roughly chopped

100g (3½oz) sultanas

50ml (1¾fl oz) orange juice

200g (7oz) unsalted butter, chilled and diced

150g (5½oz) wholemeal flour

150g (5½oz) rolled oats

½ tsp finely grated orange zest

75g (2½oz) soft dark brown sugar

75g (2½oz) soft light brown sugar

One 22 x 31cm (9 x 12½in)

baking tray

1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the baking tray with baking parchment.

2. Mix the apricots in a bowl with the sultanas and orange juice, and leave to soak for a few minutes.

3. Place the butter in a separate large bowl, along with the flour, oats and orange zest. Rub all the ingredients together by hand into a crumb-like consistency, then stir in the dark and light brown sugar.

4. Drain the orange juice from the dried fruit and stir the fruit into the oat mixture. Tip the mixture into the prepared baking tray, pressing it down into the base and corners of the tin. Bake for 25–30 minutes or until deep golden-brown in colour, then remove from the oven and allow to cool in the tray before cutting into slices.

VARIATION To make these crunchies extra-special, try drizzling about 30g (1oz) melted white chocolate over the top of the cooked mixture and allow to set before cutting into slices.