Friday, 21 July 2017

Apricot cookies



A very adaptable cookie recipe, I added in chopped dried apricots but you could use chopped glace cherries, sultanas, candied peel, lemon/orange zest, chocolate chips or even chopped nuts.

100g (3 1/2 oz) dried apricots, chopped
225g (8 oz) butter at room temperature
125g (4 1/2 oz) icing suger (confectioners)
2 medium egg yolks
1 teaspoon vanilla extract
300g (10 1/2 oz) plain (all purpose) flour
Pinch of salt

Cream the butter and icing sugar together until pale and light.  Add the egg yolks one at a time mxiing well, then add in the vanilla extract.

Pop the salt and flour into the bowl and mix until almost combined.  Add in the chopped apricots and mix again until thoroughly combined.

Lightly flour your work surface and hands and then shape the dough into a log shape (you might need to do this in two batches, making two logs).  Make the log about 4cm (1 1/2 inches) in diameter.

Wrap in clingfilm and pop in the fridge for at least one hour, until firm.

Preheat the oven to 180C/Gas 4 and line two baking sheets with baking parchment.

Cut the log into slices, roughly 5mm (1/4 inch) thick and lay them on the baking sheets.  Bake in the middle of the oven for about 12 minutes until firm and pale golden brown.


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