Enjoy making our Blanch House Sultana and Apricot cookies which you will find in the biscuit tin in your room when you arrive! They are absolutely delicious – so over to you!
So simple and cheap to make, a table mixer is all you need to knock up the mix as follows:
Ingredients
300g soft butter
200g castor sugar
100g light muscovado sugar
2 eggs
2 tsp vanilla essence
2 tbsp milk
440g flour
1 ½ tsp salt
1 ½ tsp baking powder
200g sultanas
200g dried apricots
Method
Turn oven on and heat to 180o
Cream butter and sugar together until fluffy. Add eggs, vanilla essence, milk and mix together. Slowly fold in flour, baking powder and salt.
Add sultanas and apricots and mix together evenly
Roll mixture into logs (using a little flour) slice first log into 1/2cm thick cookies and place on greased baking tray
With the remaining log (s) wrap in cling film to freeze ready for when you have eaten the first batch
Bake for 7 ½ minutes, then turn tray around and bake for a further 7 ½ minutes. Leave to cool before eating!
We hope you enjoy your cookies as much as we do – they are absolutely scrummy when freshly baked!
