Start with your butter at room temperature and add to a mixing bowl with the sugar. With a wooden spoon, mix the butter and sugar together until well blended and creamed. The butter is “creamed” when it is light and fluffy i.e. has almost doubled in mass and lightened to a yellowish-white colour. Next add the maple syrup, honey and the egg.
Add the plain flour, wholemeal flour, the oats and the ground almonds and mix well. Add the cinnamon and the dried apricots which should be chopped into small pieces.
Knead the dough in your bowl until firm. Then remove the dough, wrap in cling film and place in the refrigerator to rest for 30 minutes.
Preheat your oven to 180ºC. Whist you’re waiting for it to come to temperature, flour your work surface or a large chopping board and then roll out the dough to a thickness of about 1cm. Using a pastry cutter or small glass (5-6 cm diameter) cut out about 20 circles from your dough. You can always collect up any remaining scraps of dough and re-roll them.
Flour some baking paper or tray and assemble your dough circles. Brush the top of each circle with some honey and then bake in the oven for 15 minutes or until golden.
Remove from the oven, and put on a wire rack to cool.