With everyone teaching their kids from home it’s always a good idea to have an

emergency stash of cookies to hand. We always have a batch of these in our freezer

to whip out when the going gets tough. These cookies are loved by adults and

children, we all know we need them more than the kids! And what’s more, if

you involve them in the baking process it doubles up as a maths lesson. Job done, you

deserve another cookie!

Makes 12 large cookies

Ingredients

135g unsalted butter

1/2 tsp vanilla extract

75g caster sugar

75g soft light brown sugar

1 large egg

180g plain flour

1/4 tsp cardamom

1/2 tsp bicarbonate of soda

150g white chocolate chips, or chopped into small pieces

75g chopped dried apricots

Pinch of sea salt

Method

Heat the butter gently in a pan until melted. Add to a large bowl with both types of

sugar, vanilla, and beat by hand or using a free-standing mixer until smooth. Break in

the egg and mix again until smooth and the egg is fully incorporated

.

In a separate bowl sift together flour, cardamom and bicarbonate of soda. Add to the

butter mixture a couple of spoonfuls at a time, mixing in-between

.

Add the white chocolate and dried apricots and mix well

.

Roll into a log approx 6cm in diameter. Wrap in greaseproof paper or place in an

airtight tub and chill in the fridge for a couple of hours

.

Once chilled slice into 12 rounds, add to a lined baking tray, making sure to leave

plenty of room for each cookie to expand. I like to sprinkle mine with a little sea salt

but feel free to miss this out

.

Bake for for 10-12 minutes at 180c until beginning to brown

.

Alternatively the cookies will keep for in the fridge for 3-4 days and can be frozen for

up to 1 month so you can have home baked cookies on hand whenever you need it

.

You can also try different flavour combinations by replacing the white chocolate and

apricots with your favourite flavours

.