New Idea – March 19, 2018

ENJOY

BREKKIE

ON THE RUN

OR TAKE AS

A SNACK!

Dried apricots can be

replaced with dried

mango. Naked ginger is

uncrystallised ginger pieces

available in the dried

fruit section of major

supermarkets.

TI P

Apricot and Choc Chip Peanut Butter Cookies

Makes 12, Prep 20 mins, Cook 25 mins

1 25g unsalted butter, chopped,

at room temperature

½ cup crunchy peanut butter

¾ cup sweetened condensed milk

¼ cup caster sugar

2 cups plain flour

2 tsps baking powder

2 tsps ground ginger

1 cup coarsely chopped dried

apricots

¾ cup Dark Choc Bits

½ cup pepitas and sunflower

seed mix

¹∕³ cup finely chopped naked

ginger

¼ cup sesame seeds

1 Grease and line two large

oven trays with baking paper.

2 Beat butter, peanut butter, milk

and sugar in a small bowl of

an electric mixer until pale and

creamy. Transfer to a large bowl.

3 Add combined sifted flour,

baking powder and ginger. Mix

well. Add apricots, Choc Bits,

seed mix, ginger and sesame

seeds. Stir to combine.

4 Roll ¹∕³ cups of mixture into

balls. Shape into 8cm flat

circles. Place on prepared

oven trays about 4cm apart.

5 Cook in a moderately slow

oven (160C), swapping trays

halfway, for about 25 minutes,

or until lightly golden. Remove.

Stand on trays for 5 minutes.

Transfer to a wire rack to cool.

COOKIES FOR

B R EA K FA S T

48

THE

SWEET

SPOT