Like everything in life, all good things have to come to an end. These sourdough apricot cookies are the last of the ones using my discard.
After leaving the meeting with the builder, Dave told me what had been discussed. I asked him if we should try and source a narrower bath so that there would be no issues. Dave called André and he told Dave he would make it work. So you can imagine how cross I was the next day when I got a message to say that the bath would not work. I told George that Dave had confirmed there would be no problem. And that I would try and resolve the issue. I decided the best way to do this was in person and drove to the supplier. Lynne was busy when I arrived but she told me that the narrowest bath in the country was 700mm. From that, and the information provided, I could work out which bath the builder had intended on supplying.
Today’s inspirational recipe from Lavender and Lime ♥ Sourdough Apricot Cookies ♥ #LavenderAndLime Click To Tweet
Lynne looked at the bath and told me that it was poor quality and wouldn’t last. And that he would need to cut it to make it fit. I went back to work and Dave called André to ask him the name of the bath he wanted. His response was that the very last bath in the country had been sold! Which was a blatant lie as it doesn’t exist. He knew he had made an error and was now making it our problem. The installation was going to take more work and therefore cost more money. At the same time as Dave was on the phone with him, I was in our accounting package. And realized that when he was our tenant, he had failed to pay his last month’s rent, and invoice. No matter the bill he sent us, it would not be more than he owed us.
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Sourdough Apricot Cookies
- 58 g softened butter
- 153 g fructose
- 1 egg
- 80 mls canola oil
- 50 g sourdough starter *
- 7.5 mls milk
- 2.5 mls almond extract
- 170 g flour
- 100 g bread flour
- 50 g coconut flour
- 3.75 mls fine salt
- 2.5 mls baking powder
- 2.5 mls bicarbonate of soda
- 100 g soft Turkish dried apricots, finely sliced
- Place the butter and fructose into a stand mixer bowl and cream until fluffy
- Add the egg and beat well
- Add the oil, starter, milk and almond extract and beat until combined
- Place the flours, salt, baking powder and bicarbonate of soda into a mixing bowl
- Whisk to combine then add to the stand mixer bowl while beating, a tablespoon at a time, until completely combined
- Fold in the apricots and place the bowl into the fridge for an hour
- Preheat your oven to 180° Celsius
- Weigh out 30g pieces of the dough and roll into balls
- Place them onto a lined baking sheet, leaving spaces to allow for spreading **
- Place into the oven and bake for 15 minutes
- Remove from the oven and leave to cool for 15 minutes
- Transfer to a wire rack and cool completely
- Store in an airtight container
** I made 12 at a time as I have a small baking sheet and baked them in separate batches. The dough can be made ahead and left in the fridge for a few days until needed.
Inspiration published on Lavender and Lime February 19:
Would you claim an outstanding debt against a current invoice?
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