Apricot Cookies Recipe

Name: Apricot Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plain flour; ¼ cup cornflour; 1 teaspoon bicarbonate of soda; ½ teaspoon salt; 1 cup butter (softened); ½ cup caster sugar; 1 cup brown sugar; 1 teaspoon vanilla essence; 2 eggs; 1 teaspoon ground cinnamon; ½ cup ground almonds; 2 cups dried apricots (chopped)

Servings: persons

2 cups plain flour
¼ cup cornflour
1 teaspoon bicarbonate of soda
½ teaspoon salt
1 cup butter (softened)
½ cup caster sugar
1 cup brown sugar
1 teaspoon vanilla essence
2 eggs
1 teaspoon ground cinnamon
½ cup ground almonds
2 cups dried apricots (chopped)

1
Preheat the oven to 180 degrees celsius.
2
Sift the plain flour, corn flour and bicarbonate of soda.
3
Add the salt and mix well.
4
Cream the butter, castor sugar, brown sugar and vanilla essence till light and fluffy.
5
Add the eggs, 1 at a time.
6
Beat well.
7
Add the ground cinnamon and ground almond and mix well.
8
Stir in the chopped apricots.
9
Fold in the flour and salt mixture.
10
Drop by teaspoonful onto a baking tray lined with baking paper.
11
Bake at 20 minutes or until golden brown.
12
Cool the cookies thoroughly before storing in an air-tight container.

1140

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups plain flour, ¼ cup cornflour, 1 teaspoon bicarbonate of soda, ½ teaspoon salt, and more.

Yes, Apricot Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Cookies

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