Friday, 12 August 2011

White Chocolate, Almond & Apricot Cookies

As you may be able to tell from this blog, I love to experiment with new recipes and ideas in the kitchen.  To be honest, I'm not even sure I can ever follow a recipe exactly word for word, not that I have a problem with being told what to do, but more often it's that I'm not usually organised enough to have all the ingredients in the cupboard in advance, so I have to improvise.
This cookie recipe came about in just such a way.  I was in a baking mood, and while flicking through my copy of River Cottage Everyday for inspiration I stumbled upon a recipe for Ten Minute Chocolate Chip Cookies.  I was in a greedy mood and the speedy rewards promised by this recipe made it instantly appealing.  I didn't have any chocolate chips in the cupboard, but I happen to think that the flavour combination I tried instead was a real winner, so I thought I would share it with you.

White Chocolate, Almond & Apricot Cookies
Makes 14-16 generous cookies
125g unsalted butter
100g caster sugar
75g soft light brown sugar
1 medium egg, lightly beaten
1 teaspoon vanilla extract
150g plain flour
1/2 teaspoon baking powder
A pinch of sea salt
50g white chocolate, chopped
75g blanched almonds, roughly chopped
75g dried apricots, chopped
1.  Preheat the oven to 190C (170C fan assisted) and line two baking sheets with baking parchment.
2. Gently melt the butter in a small saucepan.  Meanwhile add the sugars to a large bowl, then beat in the melted butter well with a wooden spoon. 
3.  Next beat in the eggs and vanilla extract.  Once it's nicely mixed, sift the flour, baking powder and salt into the bowl and stir them in.  Finally add the chopped white chocolate, almonds and apricots and you'll end up with a nice sloppy mixture.
4.  Spoon blobs of the mixture onto your prepared trays using a dessertspoon - make sure you leave about 4cm between each as the cookies really spread out while cooking. If you don't then you'll just end up with one big cookie!
5. Place in the oven and bake for 8-10 minutes until the cookies are just beginning to turn golden brown.  As with all biscuits, they will firm up as they cool so don't worry if they still feel very soft.
6. Leave on the hot trays for a couple of minutes before transferring to a wire rack to cool completely.

Happy baking :o) 

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