Chewy Apricot Cookies
As some of you know, I try to use organic ingredients where I can. Although organic is better for individual human health, more importantly, it is better for the environment and ultimately benefits human health in the long term. Anyway, on the back of a recently purchased packet of Crazy Jack’s organic dried apricots, I noticed a recipe for these apricot cookies. I had to try them just as soon as I could. A weekend away visiting friends in Glastonbury last month provided just the right opportunity to try them out.
This is how I made them:
- Cut 100g butter into pieces and placed it on a heater to soften – the kitchen is already cold.
- Added 100g soft brown sugar and creamed for a good few minutes until the mixture was very light and fluffy.
- Added 1 tbsp Cornish honey and 1/2 tsp vanilla extract and creamed some more.
- Sifted in 150g flour (half wholemeal, half white) and a scant teaspoon of baking powder.
- Chopped 100g unsulphered apricots into pieces and added these.
- Added 25g white chocolate chips & mixed until all was incorporated. It didn’t come together in one big lump, but that was fine.
- Picked up small handfuls and patted into walnut sized balls with the palms of my hands. I made 26.
- Placed well apart on lined baking sheets and baked at 175C for 10 minutes until golden and crisped around the edges.
- Used a spatula to place them on a wire rack and left to cool.
The mixture smelt wonderfully of honey and the aroma as these biscuits baked was really quite heavenly. They were luxurious and delicious, very sweet, but oh so satisfying. They were crisp around the edges with a really chewy centre; the flavour of honey was strong, the apricots added their signature fruitiness and the bits of white chocolate had caramelised giving added texture and flavour. These would make perfect Christmas gifts and indeed I shall be making some myself to give away. If CT doesn’t get his mitts on them first.
Made from scratch as these are, I’m submitting them to JW’s Made with Love Mondays.
I’m also submitting them to Bookmarked Recipes hosted by Jac of Tinned Tomatoes.