• 2 c plain flour
• 1 tsp baking powder
• 1 c rolled oats
• 2/3 c brown sugar
• 250 gm glace ginger
• 2/3 c dried apricot
• 160 g butter (melted)
• 2 eggs

Preheat the oven to 180C.  Combine all the dry ingredients in a large bowl.  Make a well in the centre and stir in the butter and egg.  Mix well and then form into balls and place on an oven tray allowing room for spreading.  Bake for 15-18 mins until golden.  Decorate with melted white chocolate when cool if desired.

In the food processor place

• 1 c flour
• ½ tsp salt
• ½ c finely grated parmesan cheese
• 4 tbsp butter
• ¼ c cream

Extra flavourings such as pepper, sesame seeds, cumin seeds, garlic or poppy seeds can be added according to your taste.

Pulse in the food processor until the mixture forms a ball of dough.  (Add more liquid gradually if necessary).

Tip the dough onto a floured board and roll out thinly.  Cut into shapes and bake for about 10 minutes or until lightly browned at 200 C.

Store in an airtight container.