Helen Goh’s recipe for oat shortcakes with honey-roasted apricots and almond cream

Helen Goh’s oat shortcakes with honey-roasted apricots and almond cream. Photograph: Laura Edwards/The Guardian. Food styling: Benjamina Ebuehi. Prop styling: Anna Wilkins. Food styling assistant: Julia Aden.

These buttery oat shortcakes are crisp on the outside, tender within and just rustic enough to feel inviting. Filled with honey-roasted apricots and a fragrant almond cream, they make a fabulous pudding; berries macerated with sugar and a splash of orange juice or Cointreau would also be delicious.

Oat shortcakes with honey-roasted apricots and almond cream