Ingredients for Apricot Cookies
- 1 1/2 cups Plain Flour
- 1/2 cup Cornflour
- 1 teaspoon Bicarbonate Of Soda
- 1/2 teaspoon Salt
- 1 cup Butter, softened
- 1 cup Caster Sugar
- 1/2 cup packed Brown Sugar
- 1 teaspoon Vanilla Essence
- 2 Eggs
- 1 teaspoon Ground Cinnamon
- 1/2 cup Ground Almonds
- 1 cup Dried Apricots, chopped
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Apricot Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Apricot Cookies
- Preheat your oven to 180°C (350°F). Line baking trays with parchment paper.
- In a medium bowl, sift together the plain flour, corn flour, and bicarbonate of soda.
- Add the salt and whisk to combine.
- In a large bowl, cream together the softened butter, caster sugar, and brown sugar until light and fluffy. Use an electric mixer for best results.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the ground cinnamon and ground almonds.
- Gently fold in the chopped apricots.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, folding until just combined. Be careful not to overmix.
- Drop rounded teaspoons of cookie dough onto the prepared baking trays, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Baking time may vary depending on your oven.
- Let the cookies cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, store your apricot cookies in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
227g
Fat
76g
Carbs
29g
