Tuesday, 4 October 2011

White Chocolate, Apricot & Ginger Oat Cookies


I'm back!! Sorry for the lack of posts recently; with Weddings and holidays I've hardly spent anytime in the kitchen so it was great to get back into the swing of things with these delicious cookies!

Now I have some time to myself again I wanted to sit back and relax with some yummy comfort food and nothing says comfort quite like a glass of ice-cold milk and a plate of sweet, crumbly, chewy cookies.  The creamy chunks of white chocolate and apricot pieces give a sweet indulgent flavour and the delicately spiced ginger and wholesome oats add a comforting warmth to this bake.

So draw the curtains, cosy up on the sofa and enjoy these scrumptious treats.  They keep well in an airtight container for a good 5 days, just enough time to get you through to the weekend, if they last that long that is!





White Chocolate, Apricot & Ginger Oat Cookies

Ingredients

110g unsalted butter, softened
150g golden caster sugar
2tbsp golden syrup
1tsp vanilla extract
175g plain flour
1/4 tsp salt
1tsp baking powder
1tsp ground ginger
100g porridge oats
200g white chocolate, coarsely chopped
200g dried chopped apricot

Preheat the oven to 170C/gas 3 and line 3-4 baking sheets with baking paper; leave to one side.

In a large bowl add the butter, sugar, syrup and vanilla and beat together with a wooden spoon until smooth and creamy.

Sift over the flour, salt, baking powder and oats and mix together.  Pour in the chopped chocolate and apricot and mix well until combined; the mixture will look quite crumbly at this stage.

Use your hands to scoop out some of the mixture.  Knead between your hands into a soft, doughy ball, flatten slightly and place on the prepared baking sheet.  Repeat this process until you have 18-24 balls of dough evenly spaced on the sheets, allowing room for spreading.

Place in the oven for 20-25 minutes (if you have placed them on different shelves swap halfway through to ensure even baking).  When golden brown remove from the oven and allow to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Belle's Top Tip
If apricot doesn't take your fancy try using raisins, dried cranberries or even dried blueberries instead.  You can even substitute the white chocolate for dark or milk if you like.  Feel free to mix and match to create your own unique oat cookies!