I’m not going to lie, this recipe was dreamt up on a fairly average Wednesday evening when I got really bored and started rummaging through the cupboards to see what I could make. I had a load of desiccated coconut and half a packet of dried apricots lurking in the cupboard to be used up. There’s always flour and sugar in the cupboards but since I was out of self-raising I thought cookies would be an easier and quicker option than a cake.
I call these Monster Cookies because from a neat little ball of dough they bubble up and spread out like mad in the oven. I like my cookies big and squidgy in the middle with a nice chew to them. There definitely won’t be any biscuity snaps here. I find the best way to achieve this is to mix a little bread flour into the dough and to make sure you don’t over bake them. You should take them out of the oven just before they look completely done and allow them to Harden as they cool.
120g unsalted butter, softened
200g caster sugar
150g plain flour
50g strong white bread flour
1 tsp bicarbonate of soda
100g dried apricots, roughly chopped into small pieces
100g desiccated coconut
- Preheat oven to 180ºC and line two large baking sheets with greaseproof paper.
- Cream together the butter and sugar until fluffy and cloud like.
- Beat in the egg until fully combined.
- Sift in both types of flour and the bicarbonate of soda and fold into the mixture until a dough has formed.
- Mix in the coconut and apricots making sure they’re evenly spread through the dough.
- Separate into 10 even pieces of dough and roll into a ball between your palms.
- Place the balls of dough on the baking sheets with plenty of space between them as the mixture will spread out a lot as they bake.
- Bake for 10-12 minutes until just golden and they appear to be slightly under baked.
- Allow to cool before eating and serve with a nice cup of tea.