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  • Writer's pictureHayley Jackson

White Choc and Apricot Rockies

Mmmmmmm. The latest recipe in our Cookery Club tonight was for white choc and apricot rockies and they were delicious! Many thanks, Mrs Bayley.



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.

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