Delicious apricot cookies, hot and gooey from the oven. Perfect for dunking or just devouring, these soft, light, almost cakey cookies are packed with yielding apricots and melty chocolate.
Apricot chocolate cookies
Ingredients
Instructions
Video
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Roughly chop the dried apricots, pop them in a small saucepan and just cover with water. Bring to the boil and simmer until the apricots are lovely and soft and the water is almost all gone (about five minutes.)
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Drain any remaining water and roughly mash the apricots (it is ok if there are some lumps.) Set aside to cool.
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Soften, but don’t melt the butter. Stir in the maple syrup, then add sugar and the egg. Mix well, then stir in the mashed apricots.
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Add the self-raising flour and coconut and mix well.
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Lastly, stir through chopped chocolate (I roughly chopped and added 4 rows of Whittaker’s chocolate to ensure a lovely mix of bigger chunks and finer shards.)
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Chill the dough for 30 minutes, then shape it into balls and lightly press down with a fork. I made mine golf-ball-sized (50g each), and the mixture made 20 cookies.
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Bake at 170°C fan bake for 12-16 minutes.
Cookie, Biscuit, Apricot, Chocolate, Lunchbox
