20 August, 2015
Fruit Choc Cookies
Fruit Choc Cookies
Makes: Approximately 30
Ingredients:
- 130g butter, softened
- 1/2 cup brown sugar
- 1 egg, lightly beaten
- 1/4 cup unsweetened cocoa powder
- 3/4 cup SR flour
- 1/2 cup plain flour
- 3/4 cup desiccated coconut
- 1 cup chopped dried apricots
- 1 tablespoon milk
Method:
- Preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper
- Cream butter and sugar until light and creamy
- Add in the lightly beaten egg and beat until smooth
- Stir in the sifted cocoa and flours, coconut and apricots with a wooden spoon and mix until a firm dough forms, if the mixture is too dry and does not come together add in the milk
- Roll tablespoons of the mixture and put onto a baking tray about 3cm apart and flatten slightly
- Bake for 15-20 minutes, allow to cool for 5 minutes on the baking tray before moving to a wire rack to cool completely
Recipe Notes:
- Store in an airtight container for a maximum of 5 days
- The uncooked cookie dough is freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.