Apricot Almond Oat Cookie Bars
Buttery shortbread-style cookie bars studded with chopped dried apricots, ground almonds, and porridge oats. A soft, crumbly base baked until golden and optionally dusted with caster sugar. Simple enough for beginner bakers but packed with nutty flavor and chewy fruit pieces.
Ingredients
- 16 tbsp butter, softened
- ½ cups superfine sugar
- 2 cups all-purpose flour, sievedgluten-free all-purpose flour1:1dietaryadds gluten
may require slightly longer baking time
Full guide → - ½ tsp baking powder
- ¼ tsp almond extract
- ½ cups porridge oats
- 3 ½ oz dried apricots, roughly chopped
- 1 ¾ oz ground almonds
- 1 ¾ oz flaked almonds
- caster sugar, for dusting(optional)
Instructions
- 1
Preheat oven to 350°F fan. Grease and line a 10.5 by 7 inch tray bake tin with baking parchment.
- 2
Using an electric mixer, beat butter and sugar until soft, light and fluffy.
- 3
Sift in flour and baking powder. Add almond extract, oats, apricots, ground almonds and flaked almonds. Mix until well combined and forms a dough. Do not over beat.
- 4
Press dough evenly into the prepared tin.
- 5
Bake until golden and a skewer inserted in the center comes out clean.
- 6
Remove from oven and dust with superfine sugar if desired. Cool slightly in tin, then turn out onto a wire rack to cool completely.
- 7
Cut into bars or slices once fully cooled. Alternatively, partially slice after cooling slightly, then fully slice once completely cool.
Tips
Do not over beat the dough once wet and dry ingredients are combined to avoid a tough texture.
If using a tin different from the specified 10.5 by 7 inch size, baking time may vary.
Partially slicing while still slightly warm helps achieve clean bar edges; finish slicing once completely cool.
Good to Know
Store in an airtight container at room temperature for up to 5 days.
Dough can be prepared and refrigerated for up to 24 hours before pressing into tin and baking.
Cut into squares or rectangular bars. Serve at room temperature with tea or coffee.
Common Mistakes
Over beat the mixed dough to avoid a tough, dense texture.
Use an oven thermometer to verify 170C fan setting to avoid uneven browning or underbaking.
Press dough unevenly to avoid some bars baking faster than others.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
may require slightly longer baking time
Full guide →