Pecan and apricot cookies
Pecan and apricot cookies are light, fruity and nutty and are a perfect accompaniment to a cup of tea or coffee.
Equipment
- Large bowl
- Wooden spoon
- Teaspoon
- Chopping board
- Sharp knife
- Sieve
- Metal baking sheet
- Non stick baking parchment
- Spatula
- Wire cooling rack
Ingredients
- 125 g butter at room temperature
- 125 g caster sugar
- 1 egg
- 1 teaspoon vanilla essence
- 125 g oats
- 100 g dried apricots
- 50 g pecan nuts
- 150 g flour
- 2 tsps baking powder
Instructions
- Cream the butter and sugar together in a large bowl.
- Add the egg and vanilla essence and mix.
- Add the oats and mix again.
- Sieve the flour and baking powder into the bowl with the other ingredients.
- Chop the dried apricots and break the pecans, add to the other ingredients and mix well.
- Form cookie shapes by hand (about 3cm/1.2" diameter) and place on a non stick baking parchment on a metal baking sheet, leaving around 2cm (about 0.75") between each cookie to allow room for expansion.
- Bake in batches in the centre of the oven at 180C, 350F, gas mark 4 until the edges just start to turn golden. This may take around 10 minutes but check after 5 minutes and again at regular intervals to avoid overcooking.
- Leave on the baking tray for a few minutes and then transfer to a wire rack to cool.
Nutrition
Calories: 139kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 79mgPotassium: 94mgFiber: 1gSugar: 8gVitamin A: 318IUVitamin C: 1mgCalcium: 32mgIron: 1mg
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