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APRICOT AND ALMOND COOKIES

You might not be able to resist these cookies enough to let them cool down before devouring! For softer, chewier cookies, take them out of the oven as soon as they begin to turn golden brown.

Makes 10–12 cookies

135g (5oz) unsalted butter

80g (3oz) caster sugar

80g (3oz) soft light brown sugar

1 large egg

½ tsp vanilla essence

190g (7oz) plain flour

½ tsp salt

½ tsp ground cinnamon

½ tsp bicarbonate of soda

100g (3½oz) dried apricots, roughly chopped

60g (2oz) ground almonds

20g (¾oz) flaked almonds, roasted

1. Preheat the oven to 170°C (325°F), Gas mark 3, and line two baking sheets with baking parchment.

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and both types of sugar until pale and fluffy. Add the egg and mix thoroughly on a medium-to-high speed, then add the vanilla essence and mix further.

3. Sift together the flour, salt, ground cinnamon and bicarbonate of soda. Add the dry ingredients to the creamed butter and sugar in two batches, mixing into a dough either by hand or using the freestanding mixer, then stir in the chopped apricots and ground almonds.

4. Break off pieces of the dough, about 2 tablespoons per cookie, then roll into balls and place on the prepared baking sheets. Allow five to six cookies per tray, making sure to space them evenly apart, with gaps of about 7cm (3in), as they will spread when baking.

5. Press a sprinkling of the flaked almonds on top of each cookie ball, then place in the oven and bake for 15–20 minutes or until a light golden brown in colour. Allow to cool for 10 minutes or so on the sheets before transferring to a wire rack.