Aussie Oat Crunchies

Method

1. Preheat oven to 200C/180C fan forced. Grease four oven trays with Fairy.
2. Beat Fairy, sugar and vanilla in the small bowl of an electric mixer until pale and creamy. Beat in egg. Add sifted flour, bi-carb and cinnamon and milk and stir until combined.
3. Stir in oats and dried apricots. Use your hand to thoroughly mix in. Roll level tablespoons of mixture and place on trays, about 5cm apart. Press down slightly. Bake for 12 minutes, swapping trays halfway, or until lightly golden. Cool on trays for 15 minutes before transferring to a wire rack.
4. Place melts in a microwave safe bowl. Microwave on high for 1-2 minutes, in 30 second bursts, until melted. Stir until smooth. Drizzle chocolate off the end of a teaspoon over crunchies.
5. Sprinkle with extra chopped apricots whilst chocolate is still wet. Stand until set. Store in an airtight container up to 1 week.

TIP: cook two trays at a time in smaller ovens. You can allow crunchies to cool on trays for 15 minutes and re-use oven trays to bake remaining biscuits.

Variations; add or swap chopped almonds or peanuts, sultana’s or chocolate chips instead of apricots. Decorate the top with pepitas or chopped pistachios.