Apricot, White Chocolate and Macadamia Cookies
So the Queen of England was in Perth this weekend. I didn’t go see her (meaning stand in a large crowd under the sun for a one second glance) or participate in the big BBQ, instead I took advantage of this glorious long weekend weather, and ate and drank and went to the beach, walked, cooked and slept in! Oh, it was glorious.
How glorious you ask, well I took some iPhone photos (and yes I cheated and used an app to make it look even more glorious, but those apps are pretty cool!).
So onto the recipe. The one thing I wanted to make and never got around to was a strawberry gin and tonic. I plan on making this tonight, so if all goes well you’ll hear about it.
I did make a loaf of sourdough which I’ll share with you soon.
And some cookies. Everybody keeps making cookies lately, and it got me thinking about my favourites. When I was a little girl, my mum would take me into David Jones (large department store in Australia) to have coffee with my nanna (my mum’s mum). Every time we went I ordered the same thing – a small strawberry milkshake and an apricot, white chocolate and macadamia cookie.
Years later I ended up working at David Jones, and downstairs in the food court there was the Cookie Man, to which I always bought an apricot, white chocolate and macadamia cookie. I have an obsession.
I learnt something from making these – there is a 2 minute difference between chewy and crispy cookies. I played with both options, and in the end decided I liked the crispy ones better. The chewy almost tastes like it’s undercooked, but that might be because they were… hrmm… anyways, give it ago and see which you prefer!
APRICOT, WHITE CHOCOLATE AND MACADAMIA COOKIES
2 cups plain flour
½ teaspoon bicarbonate soda
225g unsalted butter, room temperature
½ cup raw sugar
1 cup brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 cup (110g) chopped macadamias
1 cup (100g) chopped white chocolate (or buttons)
½ cup chopped dried apricots
Preheat the oven to 180ᵒC. Line a tray with baking paper.
In a large bowl, add the butter and both sugars, and beat until light and fluffy. Add the eggs, vanilla and salt, and continue beating until all ingredients are well combined.
Sift in the flour and bicarb soda. A little trick I use is to add one cup of flour in the sifter, then the bicarb, then the second cup of flour. This ensures the bicarb is spread throughout the flour. Stir the flour through the butter mix. When all combined, add the chopped macadamias, white chocolate and apricots and fold through until evenly distributed.
Place 1 tablespoon heaps of cookie dough on the tray, leaving 2 inches between each ball. You can use wet fingers to shape them into round balls.
Bake in the oven in batches for 10 – 12 minutes each tray. If you prefer chewy biscuits, remove from the oven when the edges are golden and the centre is soft. For crispy cookies, leave in for a further 2 minutes.
Allow to cool on the paper for 5 minutes, then on a wire rack until completely cooled.
Makes around 30 cookies.