Helen Gohoa Covain Diverteen Recipe with roasted honey apricots and almond cream | sweet

R.Short oats are brittle butter oats from the outside, ringing inside and across enough to feel the invitation. Flowed with roasted apricots honey and fragrant almond cream, it makes a wonderful pudding. Blueh berries with sugar and spray from orange juice or cointreau will also be delicious.

Short oats with roasted apricots honey and almond cream

Preparatory 15 minutes
cold 30 minutes
Cook 1 hour 10 minutesIn addition to cooling
Make 6

For priorities
100 grams of traded oats
225g ordinary flourIn addition to the additional to store the dough
70g Sugar wheels
2 teaspoons of baking powder
½ teaspoon of baking soda/bicarbonate soda
½ teaspoon of sea salt
Grated enthusiasm (Keep juice for apricot)
120 grams of cold butter saltedCut into 3-4 cm cubes
120 ml of non -localized Kafir drinkIn addition to an additional brush
1 teaspoon of vanilla extract

For apricot
500 g we feelHalf and incitement
60 ml orange juice
60 ml water
¼ Teaspoon of the Earth Hill Seeds (About 8 centuries), optional
Salt
60g a runny honey

For cream
300 ml dual dignity
1 tablespoon of ice sugarEthics, in addition to a little dust
1 teaspoon of vanilla extract
¼ teaspoon Almond extract

Baking tray line 20 cm x 30 cm with relaxing paper. Oats pulse in the food therapist to the ground is soft but not powder, then add flour, sugar, baking powder, baking soda/bicarb, salt, orange, pulse several times to merge and Era.

Add the butter, pulse until the mixture looks crushed, then raise it to a large bowl. Add the kefir and vanilla, stir the fork until it meets only in a shagi dough, then it reaches a ground surface lightly and comes out to a pile of thickness about 2 cm.

Check the biscuit cutter 6-7 cm in flour, then clarify the largest possible number of tours. Arrange the short cakes a few centimeters away on the lined stairs, then collect the ski operations, press together lightly, then go out and cut a few other tours – you must completely end up. Transfer to the refrigerator for 30 minutes.

Meanwhile, apricot grilled. Heat the oven to 215C (a 195 ° C)/gas 6spoo and take a large baking dish enough to accommodate the apricots in one layer and tie it with baking paper.

Arrange the side of the fruit in a bread dish, then pour orange juice and water over it. Sprinkle on cardamom and salt, then sprinkle it with honey. Bake for between 20 and 25 minutes, and gently raise the dish from time to time, until the apricots collapsed, and collapsed a little. Take it out of the oven (leave the oven) and leave it to cool in the dish for a few minutes, then remove the apricots and their juices in a bowl.

Transfer the oven to 200 ° C (180 ° C)/390 F/GAS 6. Remove the brief cakes from the refrigerator and brush short stories peaks with a few kefir, then bake for 20 minutes, until the golden brown color feels above and the sides feel gently pressed. Leave to cool for at least 15 minutes before serving.

Meanwhile, put all ingredients for almond cream in the electric mixer bowl and beat them on the average height until the cream thickens to the soft waves.

For service, divide the short cakes in half and put the bases on a plate. Play a spoon on some grilled apricots and their juices, with the cream, then put the remaining cakes on top. Dust lightly with ice sugar and serve.