Cookies are a greedy cooks best friend – you can bake them quick and eat them quicker. So, on with an other batch of cookies with the aim of giving them away at a pace rapid enough to prevent me doubling in weight…
Considering these were very much a last-minute improvisation, the outcome was very well received. A fudgy, chewy cookie, with the apricots offering an interesting twist – not to mention one(ish) of your five-a-day!
The trick of this recipe is to have faith! Take them out of the oven after 10mins, they’ll probably look crispy on the top and under-done in the middle but after being left to cool they will have the perfect consistency and that’s a promise.
2. Melt the chocolate in a bain marie while creaming together the butter and sugar.
3. Add the eggs (unfortunately I only had two whites and one yolk) and vanilla extract to the creamed butter and sugar, before stirring in the flour.
4. Combine the cookie mixture with the melted chocolate, soaked apricots and crushed hazelnuts. Try not to over mix.
5. Dollop the mixture on to grease proof paper [I baked these on a Sunday, therefore aesthetics can be ignored – my rule and I’m sticking to it – if you desire perfectly circular cookies I’m afraid you’ll just have to go else where].
Recipe adapted from Nigel Slater.
225g Light muscovado sugar
200g Dark chocolate
1 tsp Vanilla extract
150g self-raising flour
2handfuls of hazelnuts
1handful of Apricots [dried, chopped]
2glugs of Apricot brandy [to soak the apricots in]