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Ingredients
| all-purpose flour (unsifted): 2 cups |
| white corn flour: 1/4 cup |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| salted butter: 1 cup (softened) |
| caster sugar (superfine): 1/2 cup |
| light brown sugar (packed): 1 cup |
| pure vanilla extract: 1 tsp |
| eggs: 2 |
| ground cinnamon: 1 tsp |
| almonds (ground): 1/2 cup |
| dehydrated apricots: 2 cups (chopped) |
Apricot Cookies
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
20 min -
Servings
9 serving(s)
Tags
- Preheat the oven to 180 degrees celsius.
- Sift the plain flour, corn flour and bicarbonate of soda. Add the salt and mix well.
- Cream the butter, castor sugar, brown sugar and vanilla essence till light and fluffy.
- Add the eggs, 1 at a time. Beat well.
- Add the ground cinnamon and ground almond and mix well.
- Stir in the chopped apricots.
- Fold in the flour and salt mixture.
- Drop by teaspoonful onto a baking tray lined with baking paper.
- Bake at 20 minutes or until golden brown.
- Cool the cookies thoroughly before storing in an air-tight container.