Chocolate Apricot Cookies
Preparation time: 15 minutes
Total Cooking Time: 20 minutes
Makes 40
Ingredients:
125 g (4oz) butter
¾ cup (140 g/ 4 2/3 oz) soft brown sugar
1 egg, lightly beaten
¼ cup (30 g/1 oz) cocoa powder
¾ cup (90 g/3 oz) self-raising flour
½ cup (60 g/2 oz) plain flour
¾ cup (45 g/1½ oz) shredded coconut
1 cup (185 g/6 oz) chopped dried apricots
(or other dried fruit)
1 ½ cups (265 g/8½ oz) dark chocolate bits
Total Cooking Time: 20 minutes
Makes 40
Ingredients:
125 g (4oz) butter
¾ cup (140 g/ 4 2/3 oz) soft brown sugar
1 egg, lightly beaten
¼ cup (30 g/1 oz) cocoa powder
¾ cup (90 g/3 oz) self-raising flour
½ cup (60 g/2 oz) plain flour
¾ cup (45 g/1½ oz) shredded coconut
1 cup (185 g/6 oz) chopped dried apricots
(or other dried fruit)
1 ½ cups (265 g/8½ oz) dark chocolate bits
Procedure:
Preheat oven to moderate 180°C ( 350°F/Gas 4).
Line two oven trays with baking paper.
1. Using electric beaters, beat butter and sugar until light and creamy. Add egg; beat until combined. Transfer into a large bowl.
2. Stir in sifted cocoa and flours, coconut, apricots, and chocolate bits. Mix to a firm dough.
3. Roll level tablespoons of mixture into rounds. Place on prepared trays, flatten slightly. Bake 15-20 minutes or until golden. Transfer to a wire rack to cool.
All text and Photographs courtesy of Periplus Editions (HK) Ltd. and Murdoch Books
Preheat oven to moderate 180°C ( 350°F/Gas 4).
Line two oven trays with baking paper.
1. Using electric beaters, beat butter and sugar until light and creamy. Add egg; beat until combined. Transfer into a large bowl.
2. Stir in sifted cocoa and flours, coconut, apricots, and chocolate bits. Mix to a firm dough.
3. Roll level tablespoons of mixture into rounds. Place on prepared trays, flatten slightly. Bake 15-20 minutes or until golden. Transfer to a wire rack to cool.
All text and Photographs courtesy of Periplus Editions (HK) Ltd. and Murdoch Books