White chocolate, apricot and pecan cookies

For an irresistible treat, try Sophie Grigson's simple but distinctly scrumptious cookies, great for snacking on
By Sophie Grigson
White chocolate, apricot and pecan cookies
  • Rating:
  • Serves: Makes 20 x 7.5cm (3
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 150 g butter, softened
  • 150 g caster sugar
  • 220 g self-raising flour
  • 1 tbsp milk
  • 60 g pecans, roughly chopped
  • 100 g white chocolate chips, drops
  • 100 g dried apricots, roughly chopped


1. Preheat the oven to 190ºC/gas 5. Line 2 baking trays or sheets with non-stick baking parchment. 2. In a bowl, beat the butter with the sugar with a wooden spoon until light and fluffy, then work in the remaining flour and milk to make a stiff dough. Mix in the pecans, chocolate and apricots. 3. Roll dessertspoonfuls of the mixture into balls, then place on the baking trays leaving a 7.5 cm gap between each pair, to allow for spreading. Use the prongs of a fork to gently press each ball down to form a rough disc, about 1 cm thick. 4. Place both trays in the oven and bake for 10-14 minutes, swapping the trays around halfway through the cooking time. 5. Take the trays of biscuits out of the oven when they have turned a pale shade more coloured, but are still barely brown. Cool for 5 minutes on the tray, then transfer to a rack to finish cooling.

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