This week’s bake was a new one I slightly adapted from a Hummingbird Bakery Cake Days recipe, and the result was very successful. Chewy cookies are my favourites, and these were very flavoursome thanks to the cinnamon and almonds, and the apricot and white chocolate chips added a nice bit of something extra. It’s an easy and quick recipe (quicker I’m sure if you have a decent sized oven unlike me), and made 12 large cookies.
What you’ll need
- 135g unsalted butter
- 80g soft brown sugar
- 80g caster sugar
- 1 egg
- ½ tsp vanilla essence
- 190g plain flour
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp bicarbonate of soda
- 80g dried apricots
- 80g white chocolate chips
- 60g ground almonds
- 15g toasted flaked almonds for the top
The method
- Cream the butter and both types of sugar until light and fluffy
- Beat in the egg and the vanilla essence
- Sift the dry ingredients (flour, salt, cinnamon, bicarb) into the mixture in stages so it becomes a dough mixture
- Chop the dried apricots and stir into the dough together with the chocolate chips
- Place balls of the mixture onto the baking tray spaced a good distance apart. The mixture should make around 12 large cookies. Sprinkle the toasted flaked almonds on to the top of each ball and press down
- Bake at 170 for 15 minutes until golden brown. They will still be soft when they come out, so wait till they cool and harden slightly before removing from the tray to the cooling rack
- Eat with a cup of tea…yum!
English Rose from Manchester's Blog 