Yoghurt and Apricot Biscuits

18 Apr

This is another Vegie Smugglers recipe. I like it because not only is it simple to make with kids and a treat for them, it does have some goodness in it. I find it difficult getting much in the way of dairy into Thomas. He doesn’t like cheese or milk. He does like yoghurt but will only eat it sometimes. He’s gone off his banana smoothies as well so I’m always on the look out for recipes that will add a little calcium to his diet. This one fits the bill. He loves these biscuits and will often ask for them. He also loves to make them, lots of great measuring and mixing.

These biscuits are more like a rock cake than a biscuit if you ask me. They are a little more doughy than a biscuit.


1 1/4 cups plain flour

1 tsp baking powder

1 tsp ground cinnamon

3/4 cup rolled oats

1/3 cup brown sugar (I use a little bit less than this)

1 cup diced dried apricots (or any dried fruit you like I have also used dried apple which worked well)

2 tablespoons hazelnut or almond meal

2/3 cup vanilla yoghurt

1/4 cup canola oil

Demerara sugar for sprinkling (I just use white sugar)


Preheat oven to 170°. Line 2 baking trays with baking paper.

Sift the flour, baking powder and cinnamon into a large mixing bowl. Add the oats, sugar, apricots and hazelnut meal and mix well.

In a small bowl, whisk together the oil and yoghurt.

Add the wet ingredients to the dry ingredients and mix well. Add a little more yoghurt if the mixture isn’t quite wet enough to absorb all the flour.

Using wet hands, roll 22 balls (ping pong ball size) and space evenly on the trays (they don’t spread much). Press with a fork and sprinkle with a little extra sugar (optional). Bake for 20 minutes or until golden.


Did you know that 1/4 cup dried fruit is equal to 1/2 cup fresh fruit? Because all the water has been removed, each portion has more calories than a portion of fresh. Try to choose dried fruit that specifies no added sugar – for obvious reasons.


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