Apricot, Pecan, Raisin and Chocolate Cookies
Apricot, Pecan, Raisin and Chocolate Cookies from Annabel Karmel's Busy Mum's Cookbook. A simple and nutritious after-school snack recipe.
|100g||unsalted butter, softened|
|100g||light soft brown sugar|
|75g||self-raising flour, sifted|
|A pinch of salt|
|1 tsp||vanilla extract|
|50g||dried apricots, roughly chopped|
|25g||pecans, roughly chopped|
|100g||dark chocolate chips or chopped dark chocolate (70% cocoa solids)|
You will need two large baking sheets.
1. Preheat the oven to 180C/350F/Gas4 and line two large baking sheets with non-stick baking paper.
2. Cream the butter with the sugar in a bowl until light and fluffy, then add the egg and beat again. Fold in the remaining ingredients until well incorporated.
3. Shape the cookie dough into 20 balls. Place on the prepared baking sheets, well-spaced apart, and press down slightly to flatten. Bake for 10-12 minutes, until lightly golden but still slightly soft in the middle. Leave to cool on the sheets for a few minutes, then transfer to a wire rack to cool completely.