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A lovely little indulgence!

APRICOT GINGER AND WHITE CHOCOLATE COOKIES

225 grams unsalted butter at room temperature
225 grams golden brown sugar
170 grams condensed milk
350 grams self-raising flour
226 grams white chocolate, chopped into chunks
50 grams of crystallized ginger, chopped
100 grams of dried apricots, chopped

Heat oven to 160C.
Line 2 baking trays with parchment paper.
In a mixer, cream the butter and sugar. Stir in the condensed milk and sift in the flour. Add the chocolate, ginger and apricots and stir to form a dough.
Dollop large teaspoons of mixture onto the trays and bake for 10 to 12 minutes until golden. Leave to cool, then transfer to a tin.
Enjoy!

 

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