recipes
Arpricot and almond cookies and fig and walnut cookies
Ingredients
- 230g unsalted butter, at room temperature
- 130g plus 2 tablespoons caster sugar
- 1 teaspoon vanilla essense
- 1/4 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1 large egg
- Zest of an orange
- 160g plain flour
For the apricot and almond cookies
- 65g organic dried apricots, coarsely chopped (Arkadia/Waitrose)
- 65g organic almonds, toasted and coarsely chopped (Arkadia/Waitrose)
For the fig and walnut cookies
- 65g organic dried figs, coarsely chopped (Arkadia/Waitrose)
- 65g organic walnuts, coarsely chopped (Arkadia/Waitrose)
Method
In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Divide the mixture into 2. Add the figs and walnuts to one part and the apricots and almonds to the other. Roll up the 2 cookie doughs into cling film and chill for an hour. When ready, remove the cling film and cut into slices. Place onto baking trays lined with non stick baking paper. Sprinkle over the remaining caster sugar and bake the cookies in the oven at 200`c until they are golden around the edges, for about 15 minutes. Transfer the cookies to a wire rack to cool completely before serving.
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