Tags
apricot, condensed milk, crystallized ginger, self-raising flour, Uncategorized, white chocolate
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
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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