I had no idea what to make and no recipe to follow, but knew I wanted the cookies to meet the criteria of 'contains fruit' and 'daughter must still eat and enjoy despite containing fruit'.
I love using dried apricots in cookies and biscuits because they have such a yummy, chewy texture which gives them more substance as well as a rich, deep, fruity tang. I didn't know what to put with the apricots and then (being the sad, cooking-obsessed individual that I have become), woke in the middle of the night and had a ginger and white chocolate brain-wave!
How fab was that? Next morning I sat at the table with my note pad and scribbled down a bunch of flours and potential ratios both to each other and to butter and sugar, and threw the whole lot in a big bowl (with a bit of mixing along the way). A bit of time in the oven later and hey presto! Apricot, Ginger & White Chocolate Cookies were born...........
I really can't believe I did that! They turned out to be unexpectedly lovely. The texture of the cookies is beautifully soft with a crisp edge and they didn't spread too much in the oven so they give a perfect-sized bite. I limited the amount of rice flour in the recipe as I find it can be a bit gritty. There is no grit in these! They do not crumble either, but hold together perfectly and without any apparent effort.
The first thing that hits you as the cookie begins to melt in your mouth, is the lovely autumnal ginger warmth which spreads across your taste buds with a little tingle. As you start to chew, you get the slightly sticky, firm bite of the apricot pieces, which feel wholesome and healthy. And then............... the final glory............... the decadence of a touch of white chocolate which mingles around the rest, adding a special and delectable sweetness. Mmmm................
Just to check it wasn't a fluke, I have made them a second time......................... Still delicious!
Apricot, Ginger & White Chocolate Cookies (makes about 20 cookies)
Ingredients140g unsalted butter - room temperature
140g soft brown sugar
1 large egg - room temperature
½ teaspoon vanilla extract
60g oat flour (easy to make at home as in this post)
40g tapioca flour
70g potato starch flour
30g sorghum flour
50g brown rice flour
½ teaspoon xanthan gum
1½ to 2 teaspoons ground ginger (dependent on how gingery you like things)
1 teaspoon GF baking powder
pinch fine sea salt
100g dried apricots - rough chopped
100g white chocolate chunks
- Prepare a couple of baking trays by lining with baking paper.
- Pre-heat the oven to 190⁰ C / 375⁰ F / Gas 5.
- Weigh all the flours, xanthan gum, ginger, baking powder and salt into a medium bowl and mix well, ensuring any lumps are completely broken down and combined. Set aside.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add the egg and vanilla extract and beat until smooth and fully combined.
- Add the dry ingredients to the butter-sugar mixture and mix thoroughly to form a smooth dough.
- Add the apricot and chocolate and stir into the dough.
- Spoon small rounded piles of the dough onto the baking trays leaving a gap between each to allow for spreading. Alternatively, you can use a cake pop or small ice cream scoop to distribute the dough into piles.
- Flatten each dough-pile slightly.
- Place in the oven and bake for 15 minutes until beginning to turn golden at the edges. You may wish to switch the trays around in the oven half way through to get an even bake.
- Remove from the oven and allow to cool on the trays for about 10 minutes before placing on wire racks to cool completely.