Apricot Cookies

Apricot Cookies

A easy homemade biscuit recipe with dried apricots, for a sweet and simple treat to crunch at breakfast or during a tea party

09 June, 2012
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Type of dish


Dietary Consideration

serves for


total time

1 HR 0 MIN


200 g, unsalted, diced
All Purpose Flour
300 g, all purpose
Icing Sugar
90 g
Egg Yolks
2 each
Vanilla Extract
5 ml
Dried Apricot
150 g, finely chopped


Put the butter and flour into a mixing bowl and rub the butter into the flour until the mixture resembles bread crumbs.

Stir in the sugar, egg yolks, vanilla and apricots and mix to a soft dough.

Form into a ball, wrap in cling film and chill for 30 minutes.

Heat the oven to 200°C (180° fan) 400°F gas 6.

Line 2 large baking trays with non-stick baking paper.

Roll out the dough on a lightly floured surface, about 5mm thick.

Cut into about 20 rounds with a cookie cutter and place on the baking trays.

Bake for 10-12 minutes until lightly golden.

Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.


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