Chocolate Apricot Cookies
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Introduction:
Crunchy cookies with chunks of chocolate and chopped apricots. Makes 12-14.
Preparation:
Pre-heat the oven to 150°C/300°F/Gas Mark 2 and lightly grease a baking tray.
Ingredients:
100g (4oz) margarine,
100g (4oz) caster sugar,
2tbsp condensed milk,
50g (2oz) chocolate drops*,
50g (2oz) dried apricots, chopped*,
150g (6oz) Gluten-Free Fibre Mix.
* Please check the Food List for suitable gluten-free brands.
Method:
- Cream together the margarine and sugar until light and fluffy, then beat in the condensed milk.
- Stir in the chocolate drops, apricots and Fibre Mix.
- Knead mixture until smooth on a surface lightly dusted with Mix. Shape into 12-14 walnut sized balls.
- Place well apart on a greased baking tray and press down gently with a fork.
- Bake in a pre-heated oven for 30-40 minutes until golden brown. Allow to cool on a wire rack.
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