Sourdough Apricot Cookies
The type of dried apricot I used made all the difference to these cookies
Makes enough for: 1 batch cookies
Ingredients
- 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
Method
- 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
Notes
* use your starter straight from the fridge, or from active leftover starter used when making bread.
** 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.
** 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.