Oat and Sultana Biscuits
Makes 12 biscuits
85g low fat margarine
1⁄3 cup sugar
1 egg, lightly beaten
1⁄3 cup sultanas
1⁄3 cup dried apricots
1 cup wholemeal self-raising flour
2⁄3 cup rolled oats
1 tablespoon vanilla essence
Preheat the oven to 180°C and line baking trays with baking paper.
Cream the margarine and sugar until light and fluffy.
Add egg and vanilla and mix well.
Mix in sultanas, apricots, oats and flour.
Roll into balls.
Place onto prepared trays, pressing down lightly with fingertips. Allow some room between each, as they will spread while cooking.
Bake for 20 minutes or until golden. Allow to cool on baking trays and store in an airtight container.
Place mixture in the loaf tin and bake for 45–60 minutes, or until golden brown.