INGREDIENTS:

MAKES 12 COOKIES

• 125G BUTTER, CUBED AND SOFTENED
• 1/2 CUP (115G) RAW CASTER SUGAR
• 1/2 CUP (100G) BROWN SUGAR
• 1 EGG
• 1 TSP GROUND NUTMEG
• PINCH SALT
• 1 CUP + 1 TBPN (200G) NODO PLAIN FLOUR
• 1 TSP BAKING POWDER
• 1 TSP BAKING SODA
• 1/2 CUP WHITE CHOCOLATE CHIPS
• 1/2 CUP MACADAMIA NUTS
• 1/2 CUP DRIED APRICOTS

METHOD

1. ROUGHLY CHOP MACADAMIA NUTS AND DRIED APRICOTS, SET ASIDE. 
2. USE AN ELECTRONIC BEATER TO CREAM THE BUTTER AND SUGAR UNTIL PALE AND FLUFFY (2-3 MINS).
3. ADD THE EGG, SPICES AND SALT. BEAT UNTIL COMBINED.
4. SIFT IN FLOUR, BAKING POWDER AND SODA. USE SPATULA TO FOLD IN THE DRY INGREDIENTS INTO THE COOKIE BATTER
5. ADD WHITE CHOCOLATE CHIPS, MACADAMIAS AND APRICOTS. FOLD THROUGH COOKIE BATTER.
6. ROLL THE COOKIE DOUGH INTO 12 EVENLY-SIZED BALLS. CHILL THE COOKIE DOUGH IN THE FRIDGE FOR 30 MINS. THIS HELPS THE COOKIE TO RETAIN THE SHAPE WHILE BAKING.
7. WHILE DOUGH CHILLS, PREHEAT OVEN TO 170 DEGREES (150 DEGREES FAN FORCED).
8. LINE BAKING TRAY WITH BAKING PAPER. PLACE DOUGH BALLS ONTO TRAY, ALLOWING SPACE FOR EACH COOKIE TO SPREAD AS IT BAKES.
9. BAKE FOR 16 MINS OR UNTIL GOLDEN AROUND THE EDGES AND CRISP ON TOP.