I make a lot of cookies. Lots and lots of cookies. They fit the bill from everything from lunch box sweet treats and school cake stalls to going away parties for soccer coaches! So I need to have a lot of recipes up my sleeve to keep things interesting.
I have a very large cookbook and foodie magazine collection to keep me inspired, and often I turn to my oldest books for tried and true recipt ideas. the trusty Country Women’s Association for simple, reliable and straightforward recipes.
This recipe isn’t actually old, but since it has come from the Country Womens’ Association it might as well be. Recipe adapted from “Biscuits and Slices : Traditional, Tempting, Tried and True”, Penguin Books, 2009.
• 125 g softened butter
• 1/3 c caster sugar
• ½ c brown sugar, firmly packed
• 1 egg
• 1 c self raising flour, sifted
• 1 c shredded coconut
• 1 c dried apricots, chopped
• 1 c dark chocolate bits
Preheat oven to 180C. Line 2 large baking sheets with baking paper.
Cream butter and sugars until light and fluffy. Beat in egg. Stir in flour until well mixed. Add coconut apricots and chocolate bits and mix well. If your dough feels a bit soft, refrigerate for 30 minutes before baking.
Mould teaspoons of dough into balls and flatten slightly on trays, leaving about 5 cm between them to allow for spreading.
Bake for about 12 minutes or until beginning to brown around the edges. Remove from oven and leave on trays for 5 minutes before placing on a wire rack to cool completely.
Makes about 30.