Some weekends, when I don’t have anything on, I send out a barrage of text invitations to friends I’ve not seen in a while to pop by for tea. Usually, I haven’t seen these people for a reason: they are more organised than I am and will already have an action-packed weekend planned. Clearly, this weekend, everyone was at a similar loose end. On Friday night, I suddenly found myself booked in for an entire weekend of morning, afternoon and evening tea and coffee.
Being home alone, with my new oven to keep me warm, it seemed only natural to get inventive and devise a new recipe to go with all the caffeine (or decaf) . This is another American-style cookie, a little more exotic than your usual oat and raisin.
It’s Saturday night now and, while there were two and a half tins of these yesterday, I’m not sure if there will be enough left for tomorrow night’s book-group. I’ll let you know.
Apricot, oat and cardamom cookies
- 250 grams butter
- 150 grams caster sugar
- 150 grams soft brown sugar
- 2 eggs
- 350 grams plain flour
- 1 teaspoon bicarb soda
- 1 teaspoon salt
- 1/2 teaspoon of green cardamom seeds, ground in a mortar and pestle
- 100 grams rolled oats
- 200 grams dried apricots, roughly chopped
In one bowl, cream the butter and sugars with an electric mixer until light and fluffy. Add the eggs one at a time and beat well after each addition.
In a separate bowl, mix together the flour, bicarb, salt and ground cardamom. Stir this into the butter mixture. Gently stir in the apricots until evenly distributed
Drop heaped tablespoons of mixture onto a lined baking tray, allowing several inches for the cookies to spread. Bake in a 180C oven for 10 minutes or until golden , but still a little soft. Allow them to cool a little on the tray, so that they retain their shape when you move the to a cooking rack.