Choc-apricot cookie - makes 40 cookies
Original recipe from CWA Biscuits and Slices - p64 - contributed by Mary Hanslow,Tas.125g softened butter
80g castor sugar
130g soft brown sugar
1 egg
3/4 cup dried apricots (
forgot to weigh amount but I used less as that is all I had) or craisins (3/4 cup = 120g)
65g shredded coconut - can use up to 90g
150g SR flour (up to 200g for a firm dough - refer to pic on further posts)
180g choc chip -
I used milk choc bits but white choc would also be great1. Set oven 180 degs. Paper 2 biscuit trays.
2. Add dried apricots to TMX -
chop 8 sec speed 7 -
set aside - no need to clean bowl.
3. Add butter and sugars -
cream on Speed 3 for 1 min - if necessary scrape bowl midway.
Using the butterfly produces a very fluffy mixture which I prefer but not necessary.
4. Add egg -
beat further 30 sec speed 6. Remove butterfly if using5. Add all other ingredients -
set 20 sec but up to 30secs, speed 2 until mixed. Scrape any additional mixture form sides of bowl. It should be a firmer type dough -
today my dough was a little too moist - see pic on post below as I used 190g coconut Sr flour and extra coconut.
6. Place teasps onto papered tray spaced apart to allow for spreading - flatten slightly
7. Bake 15 - 20 mins or until light golden colour. Allow to stand on tray 5mins before turning onto wire rack to cool.
Enjoy!!!!
Members' commentsFrozzie - tried these yesterday but with white choc and yum...very nice..will make again...took some over to a friends house and they loved them too.
