Apricot Cookies Recipe

Ingredients for Apricot Cookies

• 250g plain flour
• Cornflour
• 1 tsp bicarbonate of soda
• 1/2 tsp salt
• 175g softened unsalted butter
• Caster Sugar
• 100g brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 tsp ground cinnamon
• Ground Almonds
• Dried Apricots

How to Make Apricot Cookies

1. Preheat your oven to 180°C (350°F). Line baking trays with parchment paper.
2. In a medium bowl, sift together the plain flour, corn flour, and bicarbonate of soda.
3. Add the salt and whisk to combine.
4. 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.
5. Beat in the eggs one at a time, mixing well after each addition.
6. Stir in the ground cinnamon and ground almonds.
7. Gently fold in the chopped apricots.
8. Gradually add the dry ingredients (flour mixture) to the wet ingredients, folding until just combined. Be careful not to overmix.
9. Drop rounded teaspoons of cookie dough onto the prepared baking trays, leaving some space between each cookie.
10. 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.
11. Let the cookies cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely.
12. Once cooled, store your apricot cookies in an airtight container at room temperature for up to a week.