These apricot cookies take 20 minutes to prepare and only have eight ingredients
If you’d like something fruiter than our easy chocolate chip cookies, this recipe is a great place to start. The recipe requires eight ingredients, many of which you will likely already have at home. The recipe is easy to scale up or down depending on how many cookies you’d like.
Ingredients
- 225g (8oz) self-raising flour
- 175g (6oz) porridge oats
- 1 tsp baking powder
- 250g (9oz) butter, softened
- 200g (7oz) golden caster sugar
- ½ tsp vanilla essence
- 100g (4oz) raisins
- 100g (4oz) dried apricots, chopped
WEIGHT CONVERTER
Method
- Heat the oven to 180C (160C fan, Gas 4). Lightly grease two large baking sheets.
- Mix the flour, oats and baking powder together. In a separate bowl, beat the butter, caster sugar and vanilla essence together until creamy. Stir in the flour mixture and dried fruit, and mix to a dough using your hands.
- Divide and roll the mixture into about 24 balls and place well apart on the baking sheets. Flatten each ball with your fingertips to about 6mm (¼ in) thickness.
- Bake for 12-14 minutes until golden. Cool on the baking sheets for a few mins until firm enough to transfer to a wire rack. Leave to cool completely.
Top tips for making apricot cookies:
Any dried apricots are fine for this recipe, but for extra juiciness look for ones marked 'soft apricots', 'ready to eat' or 'no soaking required'. These have been partially rehydrated making them softer and plumper.
What can I add to these apricot cookies?
Consider adding a small handful of chopped nuts for some crunch. A few chocolate chips would be delicious too. You might also like to use a combination of sultanas and raisins or cranberries to add a little sharpness.
How do you store apricot cookies?
These cookies can be kept at room temperature in an airtight container. They will keep for up to five days.
What should I serve with apricot cookies?
The cookies can be enjoyed on their own as an afternoon treat but you can easily transform them into an indulgent dessert. Consider topping with marshmallows and placing under a hot grill for a take on the classic smore. Or sandwich two cookies together with a slab or ice cream in the middle.
You could also crumble a cookie on top of a bowl of warm vanilla custard for something comforting and sweet.
“If you’re looking for a quick and easy way to elevate these cookies, finished with a drizzle of melted chocolate over the top. I’d opt for dark chocolate but milk or white would work well too. Wait for the cookies to cool before drizzling the chocolate over otherwise it will likely just melt off the sides!”
If you’d like to make slightly larger cookies that are still uniform in size, we recommend using an ice cream scoop to portion the dough
On your next baking adventure why not try our sugar cookies recipe? You might also like these vanilla cookies or these American Snickerdoodle cookies.
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