MAKES 12 COOKIES
INGREDIENTS
- 125G BUTTER, CUBED AND SOFTENED
- 1/2 CUP (115G) RAW CASTER SUGAR
- 1/2 CUP (100G) BROWN SUGAR
- 1 EGG
- 1 TSP VANILLA EXTRACT
- PINCH SALT
- 200g NODO PLAIN FLOUR
- 1 TSP BAKING POWDER
- 1 TSP BAKING SODA
- 1/2 CUP (90g) WHITE CHOCOLATE CHIPS
- 1/2 CUP (90g) MACADAMIA NUTS
- 1/2 CUP (90g) DRIED APRICOTS
METHOD
- ROUGHLY CHOP MACADAMIA NUTS AND DRIED APRICOTS, SET ASIDE.
- USE AN ELECTRONIC BEATER TO CREAM THE BUTTER AND SUGAR UNTIL PALE AND FLUFFY (2-3 MINS).
- ADD THE EGG, SPICES AND SALT. BEAT UNTIL COMBINED.
- SIFT IN FLOUR, BAKING POWDER AND SODA. USE SPATULA TO FOLD IN THE DRY INGREDIENTS INTO THE COOKIE BATTER
- ADD WHITE CHOCOLATE CHIPS, MACADAMIAS AND APRICOTS. FOLD THROUGH COOKIE BATTER.
- 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.
- WHILE DOUGH CHILLS, PREHEAT OVEN TO 170 DEGREES (150 DEGREES FAN FORCED).
- LINE BAKING TRAY WITH BAKING PAPER. PLACE DOUGH BALLS ONTO TRAY, ALLOWING SPACE FOR EACH COOKIE TO SPREAD AS IT BAKES.
- BAKE FOR 16 MINS OR UNTIL GOLDEN AROUND THE EDGES AND CRISP ON TOP.
