Apricot Oat Biscuits

Ingredients

• 1¾ cups (160g) rolled oats
• ¾ cup (110g) plain flour
• ⅔ cup (120g) light brown sugar
• ½ cup (40g) desiccated coconut
• ½ cup (50g) chopped toasted almonds
• Zest of 1 orange
• ¼ cup (60ml) golden syrup
• 125g unsalted butter
• 1 tsp bicarbonate of soda
• 2 tbsp boiling water
• 100g mascarpone
• 1–2 tbsp double cream (to soften texture)
• 2 tbsp St. Dalfour Apricot Fruit Spread
• 1 tsp icing sugar or honey (optional)
• Tiny pinch of salt
• Optional: Zest of ½ orange or lemon, for brightness