Mmmmmmm. The latest recipe in our Cookery Club tonight was for white choc and apricot rockies and they were delicious! Many thanks, Mrs Bayley.
Ingredients
Oil
100g (3.5oz) ready-to-eat apricots
100g (3.5oz) white chocolate
250g (8oz) self-raising flour
125g (4oz) butter
75g caster sugar
1 egg
2-3 tablespoons of milk
1) Set the oven to 180 degrees C /350 degrees F;
2) Lightly brush the baking sheets with a little oil;
3) Snip the apricots into small pieces with scissors;
4) Put the chocolate in the plastic bag. Break it into pieces with a rolling pin;
5) Put the flour into a mixing bowl;
6) Cut the butter into pieces on a plate then add to the flour;
7) Rub the butter into the flour between your fingertips to make tiny crumbs, or use an electric mixer;
8) Stir in the sugar, snipped apricots and broken chocolate;
9) Add the egg then mix in enough milk to make a soft lumpy-looking mixture;
10) Using the dessert spoon and teaspoon, scoop and drop 24 mounds of the mixture on to the oiled baking sheets, leaving a little space in between to allow them to spread during cooking;
11) Bake for 12-15 minutes until the cookies are pale golden and just firm to the touch;
12) Loosen the cookies with a palette knife then transfer to the wire rack to cool.