Apricot and Pecan Cookies

June 21, 2018

 

Belated Eid Mubarak to all everyone who was celebrating last week. My family and I celebrated on Saturday and it was a beautiful day, dressing up, eating lots of good food and spending it with loved ones. I did miss my UK Family who were enjoying their day in beautiful weather, were as in Melbourne is was icy cold, rainy and miserable. But that didn't stop up for getting our Indian glam on 


Ever since I can remember, it was traditional in my culture to bake a variety of sweet baked goodies to share with family & friends and have a feast over a couple of cups of tea. We would put together a selection of biscuits, cakes & desserts to have a huge tea party enjoying all the decedent and tasty treat. I have brought my traditions to Australia with me, which is perfect as there is more emphasis on savoury traditional foods with the community here, so it a nice change to introduce the baked items. 

 

One of the biscuits I made this year was an Apricot and Pecan cookie, which my mum and now my Mother In Law loves. Its full of flavour, not overly sweet and has a nice crunch of nuts. Its one of those cookies where you will at random times go and raid the cookie jar and before you know it they are all gone. I am currently nibbling away on one and they are delightful :-)

 

 

I have had a few people get in touch asking for the recipe, so this simple but delicious recipe is below for you all.

 

Apricot and Pecan Cookies

Makes about 30 

 

225 softened Butter

140g Caster Sugar

1 egg yolk

2 tsp Vanilla Extract

280g Plain Flour

grated rind of 1 large Orange

65g chopped dried Apricots

100g chopped Pecan 

salt

 

  1. Put the butter and sugar in a large bowl and mix well with a wooden spoon/hand held mixer . Beat in the egg yolk and vanilla extract.

  2. Sift together the flour and a pinch of salt into the mixture. Add the orange rind and apricots and stir until all is combined.

  3. Shape the dough into a log. This recipe makes one log, which should have a diameter of about 4.5cm-5 cm. 

  4. Spread out the chopped pecan nuts in a shallow dish. Roll the log in the nuts until well coated and then wrap in cling film and chill in the fridge for 30-60mins.

  5. Preheat the oven to GM4/ 175 degrees C. Line 2 baking trays with baking parchment. 

  6. Unwrap the dough after it has chilled and cut into 5mm thick slices with a sharp  knife. Place the slices on the baking tray spaced apart. 

  7. Bake for about 7-10mins, until its starts to golden a little. The biscuit will feel like it is uncooked initially, but you will need to leave the biscuits to cool and firm up before you can transfer to a wired rack.

 

Enjoy with the family and a cup of strong tea!  If you end up making these, dont forgot to tag me in your pictures, I would love to see how they turn out.  

 

Sal x

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