Line a baking sheet with baking paper and preheat the oven to 160 degrees Celsius.
Gently heat the honey until it becomes very runny. In a food processor, mix together the oatmeal, flour, bicarb soda, apricots and almonds. Add the table spread and process until the mixture resembles breadcrumbs, then add the honey.
Mix briefly to form a firm dough then wrap in plastic and put in the freezer for 10-15 minutes.
Using a rolling pin and a floured board, quickly roll out the dough to 5mm in thickness and cut into biscuits about 5cm in diameter.
Bake for 15 minutes or until golden.
Store in an airtight container in the pantry.