I’ve never really been a biscuit/cookie baker. Except maybe for the traditional Italian biscotti. However since spending time with my niece and nephew, the week begins with a bake off between biscuits and slices, thin enough and bite size enough to fit into the school lunch boxes.
So I started the challenge of finding some new, fruity cookie recipes to bake. Interesting enough the list is infinite and the stack of cookbooks even higher. With a large variety of ingredients to choose from, I settled for apricots. As they’re on the hit list of my niece and nephews taste buds.
These delicious ( if I don’t say so myself ) cookies are easy, easy as child’s play.
No fancy formats, all in a bowl, easily made and cooked within 20 minutes.
I found this recipe in Biscuits and Slices ( Murdoch Books)…In this book you’ll find a collection of Biscuits and Slices, you’ll find tempting treats to suit all tastes. There are savory biscuits, perfect for morning tea. Tempting home made melting moments, chocolate chip cookies, brandy snaps, coconut slice, crunchy muesli slice and the list for chocoholics is irresistible.
A great easy step by step cookbook with no fail recipes. My sister has tried many recipes in this book and I hope to try a few more for her and the family. A real treasure chest of sweet surprises.
Chocolate Apricot Delights
1/2 cup (80g) finely chopped dried apricots
1/3 cup orange juice
20g unsalted butter
3/4 cup self-raising flour
1/2 cup plain flour
60g unsalted butter, chopped
1/4 cup caster sugar
2 egg yolks
1/2 cup (70g) grated milk chocolate
150g white chocolate melts
Preheat oven to moderate 180°c. Line a biscuit tray with baking paper.
Combine apricots, juice and butter in small pan. Stir over low heat 5 minutes, remove from heat and leave to cool.
Sift flours into large mixing bowl, add butter and sugar. Using finger tips, rub butter into flour for 2 minutes until mixture is fine and crumbly. Add yolks, grated chocolate and cooled apricot mixture.
Press mixture together to form a soft dough. Turn onto a lightly floured surface, knead for 2 minutes until smooth. Roll 2 level teaspoons of mixture at a time into balls. Place on tray and with a lightly floured fork press mixture down. Making cookie shape. Bake 15 /20 minutes or until lightly browned.
Transfer to wire rack to cool. Melt chocolate melts over low heat, dip half of the cookie of spread the melted chocolate as I did over the top adding extra white chocolate melts for decoration.
A great cookie for grown ups, and the well deserved morning tea break.
Join in with The Kings Court IV, What’s cooking Wednesday.
Take a break my friends… you deserve it!