To celebrate the general release of the patterns in the Great British Puddings Sock Club, Rachel Coopey invited me to write an accompanying recipe for each pattern, and this month the theme is apricots.
The pattern by Rachel with the yarn colour, a club exclusive dyed by The Knitting Goddess and both called Abricot, were inspired by the little fruit which, with their fabulous colour and sunny disposition, have in turn formed the basis for this cookie recipe. A crumbly biscuit mixture holds the dried apricots and vanilla laden, white chocolate chunks, to yield a creamy and chewy and crumbly biscuit which is perfect for an afternoon pick-me-up!
I used Green & Blacks White Chocolate and chopped it by hand into generous chunks – it’s worth investing in a good bar of chocolate which really makes this recipe but you can use pre-cut chocolate chips at a pinch. If you’re not a fan of white chocolate, use a good quality dark chocolate instead and reduce the vanilla added to the mixture by half. Alternatively, omit the chocolate entirely and add crunch with chopped nuts instead – hazelnuts and macadamias are particularly good.
Abricot Crumble Cookies
200g plain flour
pinch of salt
½ teaspoon of baking powder
175g soft unsalted butter
100g caster sugar
1 medium egg
1 teaspoon of good vanilla extract
150g dried apricots, chopped into generous chunks
75g of good quality white chocolate, chopped into generous chunks
Preheat the oven to 180°C and lightly grease or line a couple of baking trays.
Sift the flour, salt and baking powder together into a bowl.
Cream the butter and sugar together until pale, light and fluffy – it can take a while so use an electric mixer if possible.
Beat the egg, and then the vanilla extract, into the creamed butter and sugar and mix thoroughly.
Using a large metal spoon, stir in the flour mixture and when combined, add the apricots and white chocolate carefully folding through to distribute them evenly.
Place very generously heaped teaspoons of the mixture onto the baking trays, leaving plenty of space for the cookies to spread.
Pop them into the oven and bake for 10-15 minutes (I use a non-fan oven so they take 15 minutes but a fan will speed things up), until they are firm-ish to the touch but not coloured – you are aiming to keep them as pale as possible on top with a lightly golden base.
Remove from the oven and leave to cool on the tray for a minute or so before transferring them to a cooling rack.
Best eaten on the day of making, with copious amounts of tea whilst knitting away on your Abricot sock, but they will keep for up to 3 days in an airtight container.
Keep an eye out for the next recipe instalment in the Great British Sock Club coming in June.