Honeyed Apricot, Oat and Walnut Cookies

*Honeyed Apricot, Oat and Walnut Cookies (Biscuits)*
Makes 4 dozen

Soft and golden, and studded with toasted walnuts and bits of dried apricot.

170g of butter, softened (3/4 cup)
96g of granulated sugar (1/2 cup)
2 tsp finely grated orange zest (optional)
170g of creamed honey (1/2 cup)
1 large free range egg
1/2 tsp vanilla extract
1/2 tsp orange extract
160g of old fashioned rolled oats (2 cups)
125g of plain flour (1 1/4 cups)
1 tsp bicarbonate of soda
1/2 tsp salt
60g of toasted chopped walnuts (1/2 cup)
75g of chopped dried apricots (1/2 cup)

For the optional glaze:
125g of icing sugar, sifted (1 cup)
whole milk
1/2 tsp orange extract

Preheat the oven to 180*C/350*F/ gas mark 4.  Line several baking sheets with baking paper.  Butter the baking paper.

Rub the sugar and orange zest together if using, until you can smell the orange.  Cream the sugar, honey and the butter together until light and fluffy.  Beat in the extracts and the egg.  Stir together the flour, baking soda and salt.   Add this to the creamed mixture along with the oats.  Mix together well.  Stir in the nuts and the apricots.  Mix well.

Drop by the tablespoon onto the prepared baking sheets, at least one inch apart.   Bake for 12 to 15 minutes.  Scoop off the cookie sheet onto wire racks to cool.  Once cool, whisk the drizzle ingredients together until smooth and dribble the resulting glaze in a decorative manner over the tops.  Store in an airtight container.