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Apricot and Coconut Cookies

By Julia Boase

Apricot and Coconut Cookies

 

These soft morish cookies will have you asking for well....more! These cookies are a great source of fibre and not too sweet making them a happy lunch box addition. 

Ingredients -  Makes 30 cookies

2 cups of whole dried apricots, soaked in boiling water until soft (about 30mins)

1/2 cup castor sugar

1 cup plain flour

1 cup wholemeal plain flour

1 tsp baking powder

1 tsp vanilla bean paste

3/4 cup shredded coconut

1 egg

150g butter, softened

 

Directions:

Heat fan forced oven to 180 ℃. Line a baking tray.

Soak apricots in boiling water. Once soft (about 30mins) finely dice into small pieces (about 5mm). Using an electric mixer cream butter and sugar until soft and fluffy. Add vanilla bean paste and egg and beat again until light and fluffy. Stir through all dry ingredients and apricots until a firm dough forms. Using your hands roll the mixture into small balls and place onto prepared baking tray. Lightly squash the top of each cookie with a fork. Bake for 15 mins at 180 ℃

 

Optional: add a lemon glaze to really make these cookies zing! You’ll need: 3/4 cup icing sugar, 15g butter softened, 1 TBS fresh lemon juice. Combine all ingredients together and drizzle over the cookies. 

 



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