Apricot cookies

ingredients

• Apricot cookies

  • 160 gram butter
  • 3/4 cup sugar
  • 1 cup self-raising flour
  • 1/3 cup plain flour
  • 1 1/3 cup chopped dried apricots
  • 2 tablespoon orange marmalade
  • 1 teaspoon vanilla essence

• Lemon icing

  • 1 cup icing sugar, sifted
  • 2 teaspoon lemon juice
  • 2 teaspoon hot water

method

• Apricot cookies

  • 1

    Preheat oven to moderate, 180°C (160°C fan-forced). Line 3 oven trays with baking paper.

  • 2

    In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add sifted flours, apricots, marmalade and vanilla, mixing until combined. Chill mixture for 10 minutes, until firm.

  • 3

    Roll tablespoonfuls of mixture into balls. Place on trays 4cm apart. Flatten slightly using floured fingertips. Bake for 10-15 minutes until golden. Cool on tray for 5 minutes before transferring to a wire rack to cool completely.

  • 4

    To making icing: Blend icing sugar, lemon juice and enough hot water in bowl until mixture is smooth and of a spreadable consistency. Drizzle icing over biscuits. Set aside until firm.