Apricot and white chocolate cookies
- Preparation and cooking time
- Total time
- Easy
- Makes 20
Ingredients
- 150g butter, at room temperature
- 100g golden caster sugar
- 50g light muscovado sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp milk
- 220g self-raising flour
- 150g white chocolate, roughly chopped
- 100g dried apricots, snipped into pieces
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. Beat the butter and sugars together until the mixture is light and creamy, then beat in the egg and add the vanilla extract and the milk. Mix the flour into the mixture to make a stiff dough, then add 100g of the chocolate and apricots and work them in.
- STEP 2
Line a baking sheet with baking paper or a silicone baking mat, scoop out the cookie dough in tablespoons and roll each into a ball. Sit these about 8cm apart as they will spread out as they cook. Press a fork onto each ball to flatten it out slightly. Bake for 10 minutes, or until the cookies are golden but not brown, rest them for a couple of minutes before lifting them off the tray onto a rack to cool. Repeat with the remaining mixture.
- STEP 3
Melt the remaining chocolate and drizzle it back and forth over the cookies.
