Introduction: Apricot, Coconut & White Chocolate Chip Cookies
210g unsalted butter
330g light brown sugar
1 large egg
1 tsp vanilla essence
390g all-purpose flour
1/2 tsp salt
2 tsp bicarbonate soda
100g white chocolate, roughly chopped
100g dried apricots, roughly chopped
75g dessicated coconut
Makes 12 large cookies/ 18 regular cookies. Preheat oven 170C/325F/Gas mark 3.
Step 1: Step 1
Cream together the butter and sugar until light and fluffy. Add the egg and and vanilla essence and mix well.
Step 2: Step 2
In a seperate bowl, sift together the flour, salt and bicarbonate soda. Add this to the egg mixture and combine well. Fold in the apricots, white chocolate and coconut.
Step 3: Step 3
Roll the dough into balls (approx. 2 tablespoons per cookie) and place on a baking tray lined with greaseproof paper – be sure to space them out as they become quite large once baked!). Bake in the oven for 15-20 minutes.
Step 4: Step 4
Allow to cool for a few minutes on the tray before transferring to a cooling rack and allow them to cool completely.