Burnt Butter, Apricot and White Choc Chip Cookies

A very ‘more ish’ treat. The burnt butter gives a layer of  complexity to the dough and the contrast of tangy dried apricot and white choc chips provide lots of texture and flavour. The more usual version of Burnt Butter Cookies has a blanched almond on top and a plain dough. 

Burnt Butter, Apricot and White Choc Chip Cookies 

125 g butter 1/2 cup raw caster sugar/caster sugar 1/2 cup finely chopped dried apricots 1/2 cup white choc chips

2 teaspoons vanilla 1 egg 1½ cups SR Flour

Method

Place butter in saucepan and melt over low heat, increase heat and cook until butter starts to foam and turn a light golden brown. Remove from heat.

Add sugar and vanilla, mix well and allow the mixture to cool.

Add egg, flour, apricots and choc chips; mix until it forms a ball of soft dough.

Roll mixture into small balls, place on a tray lined with cooking parchment, slightly flattening the biscuit as you do so. 

Allow room to spread.

Bake at 170 deg C until light golden brown, approximately 12 minutes.

Cool on rack.