Apricot and Chocolate Cookies
We discovered these little delights on a chilly autumn morning while warming our toes in front of the fire with hot chocolates.
- 275g Wholesome Breadmix
- 125g Butter
- 75g White Sugar
- 75g Brown Sugar
- 1 Egg
- ½ tsp Vanilla Essence
- 1½ tsp Gluten Free Baking Powder
- ¼ cup Chocolate Chunks
- ¼ cup Dried Apricots- chopped finely
Cream the butter and sugars together until they are light and fluffy
Beat in the egg and vanilla.
Mix in the Wholesome breadmix and baking powder to combine.
Fold the the chocolate and apricots.
Roll into balls and place on a lined baking tray. Leave room for the biscuits to spread. Gently press the top down with a fork. Tip: dip your fork in a cup of water if it starts to stick to the dough while pressing.
Bake at 180°C for 15-18 minutes until golden for a soft biscuit or a few minutes longer if you prefer a crunchier biscuit.
Leave to cool slightly on the baking tray before transferring to wire rack to finish cooling.
Try not to eat all at once.