These cookies constitute my first ever entry into the ‘We should Cocoa’ monthly chocolate challenge. So I’m really excited to be entering!
‘We should Cocoa’ was set up by two food bloggers – Choclette of ‘Chocolate log blog’ and Chele from ‘Chocolate Teapot’
They take turns to select an ingredient, which along with chocolate, should be used in the entry.
July’s added ingredient is APRICOT. Fresh or dried.
I decided to make apricot, white chocolate and macadamia cookies based on Nigella Lawson’s ‘Cranberry and white chocolate cookies’ from her book ‘Feast’.**
Snowy from ‘Cookbooks Galore’ has entered a very similar cookie, so thanks for the inspiration!
**I love that book.
I adore it.
Not to be morbid, but I want it buried with me.
I’m not joking.
I think this was a wholly successful experiment!
Here’s my version:
Apricot, white chocolate and macadamia cookies (Makes 25-30)
140g plain flour
half a tsp. Baking powder
half a tsp. salt
75g rolled oats
125g soft butter
75g dark brown sugar
100g caster sugar
half a tsp. vanilla extract
75g dried apricots, chopped
50g macadamia nuts, roughly chopped
140g white chocolate chips.
Preheat the oven to 180deg.C (160deg.C Fan oven)
1. Put the flour, oats, baking powder and salt into a bowl.
2. In another bowl beat the soft butter and both sugars together, add the egg and vanilla and mix.
3. mix both bowls together, then fold in the apricots, nuts and chocolate chips. Put the bowl in the fridge for about 15 minutes.
4. Roll tablespoons of dough onto greased baking sheets, flatten down very slightly with a fork.
5. Cook for about 15 minutes, by which time the cookies will be pale golden. Let them harden for about five minutes before removing from the tray.