135g Organic Unsalted Butter
80g Golden Caster Sugar
80g Light Muscovado Sugar
1 Large Organic Egg
1/2 tsp Vanilla Extract
190g Organic Plain Flour
1/2 tsp Ground Cinnamon
1/2 tsp Bicarbonate of Soda
100g Dried Apricots, chopped
60g Ground Almonds
Preheat the oven to 170 celsius/ fan 150/ gas mark 3. Line two baking sheets with baking parchment or use non stick biscuit sheet, I love Lakelands for all of my bakeware. Get all ingredients at room temperature.
To make the cookies I then use a hand held electric whisk, but you can use a freestanding electric mixer with the paddle attachment. Cream together the butter and both types of sugar until light and fluffy. Add the egg, beat in and then add the vanilla, mix thoroughly on a medium speed. Sift together the flour, cinnamon and bicarbonate of soda. Then add these ingredients to the creamed mixture in two stages and then mix thoroughly (in mixer or by hand) until it comes together as a dough. Then stir in the chopped apricots and ground almonds.
I then use a medium sized ice cream scoop (traditional style one) to get even scoops for every cookie. 6 cookies to a baking sheet then bake on the middle shelf of your oven. Now, depending on your oven and your preference of cookie texture, I would say baking time is anything between 15-20 minutes. They need to be light golden brown colour (I normally bake mine for 18 minutes in a fan oven) Allow to cool on the baking sheet for 10 minutes before you transfer them to a cooling rack.
The cookies are now ready to devour with a big cup of tea :-) Fancy ordering these cookies click here to order
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