Cut the butter into pieces and place in a large mixing bowl.
Add the sugar and cream for a good few minutes until the mixture is very light and fluffy.
Add the honey and vanilla extract and cream some more.
Sift in the flour (half wholemeal, half white) and a scant teaspoon of baking powder.
Add the apricots pieces along with the chocolate chips and mix until everything is incorporated.
If the dough is soft, place it in a cool place for half an hour to firm up. Roll spoonfuls into walnut sized balls with the palms of your hands.
Place well apart on lined baking sheets and bake at 180℃ (350℉, Gas 4) for 10 minutes until golden and crisped around the edges.
Use a spatula to place them on a wire rack and leave to cool.
Will keep in a sealed container for four to five days, but will soften as time passes.They freeze well, but may need a couple of minutes in a hot oven to bring them back to their original delicious chewiness.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.