125g unsalted butter
1 tsp carb soda
½ cup brown sugar
1½ cups self-raising flour
1 cup rolled oats
½ cup chopped dried apricots
1/3 cup pepitas (pumpkin seeds)
Preheat the oven to 150°C. Line a baking tray with baking paper.
Place butter and jam in a saucepan and melt over low heat, stirring occasionally. When melted, add the carb soda allowing the mix to froth up.
In a large mixing bowl, add all the remaining dry ingredients, mix together.
Pour the warm butter and jam mix into the dry mix, stir to combine.
Take a generous teaspoon of the mixture and place onto the prepared tray. Leave a little space between each cookie.
Cook for 14 -16 minutes or till lightly golden.
Allow to cool on the tray. Store in an airtight container.