Week 2 Baking: White Chocolate & Cranberry Biscuits plus Milk Chocolate & Apricot Biscuits

These biscuits are a huge hit with my kids and the White Chocolate & Cranberry biscuits are my absolute favourite treat!

WHITE CHOCOLATE & CRANBERRY BISCUITS

INGREDIENTS
200g butter, softened
1 cup brown sugar, firmly packet
1/2 tin condensed milk
1 egg
1/2 tsp vanilla essence
1 1/2 cups flour
2 cups rolled oats
1 cup cranberries
1 cup white chocolate melts

METHOD

1. Preheat oven to 180°C.
2. Cream butter, brown sugar and condensed milk.  Add egg and vanilla essence and beat until light and fluffy.  
3. Add flour, oats and cranberries and stir with a wooden spoon.
4. Roll into balls approximately 20cm in diameter and push two white chocolate melts into each ball.  Press down onto a lined baking tray with a floured fork.
5. Bake for 15 minutes or until golden.
6. Remove from tray and cool on a wire rack until biscuits harden.  Store in an airtight container.

MILK CHOCOLATE & APRICOT BISCUITS

INGREDIENTS

125g butter

2 tbsp golden syrup

1/2 tsp baking soda

1/4 cup boiling water

1 cup rolled oats

1 cup desiccated coconut

3/4 cup caster sugar

3.4 cup milk chocolate melts

1/2 cup dried apricots, chopped

METHOD

1. Preheat oven to 180°C.
2. Add butter and golden syrup to a small saucepan and heat over medium heat, stirring until melted.  Turn off heat.
3. Dissolve baking soda in boiling water and stir into butter mixture.  Allow to cool slightly.
4. Add rolled oats, flour, coconut, sugar, chocolate and apricots to a large bowl.  Using a wooden spoon, mix to combine with butter mixture.
5. Roll into balls approximately 20cm in diameter and press down onto a lined baking tray with a floured fork.
6. Bake for 15 minutes or until golden.
7. Remove from tray and cool on a wire rack until biscuits harden.  Store in an airtight container.