These delicious cookies are perfect for summer picnics

Makes 36 cookies
Time 30 mins
Calories 115 per cookie
Fat 8g of which 4.3g is saturated
Suitable for freezing
Suitable for vegetarians

Butter 175g (6oz)
Caster sugar 110g (4oz)
Soft cheese 175g (6oz)
Self-raising flour 225g (8oz)
Ground almonds 75g (3oz)
Ready-to-eat dried apricots 75g (3oz), chopped
Fudge pieces 75g (3oz), chopped if necessary

1 Preheat oven to 200°C/400°F/Gas 6. Line baking sheets with non-stick baking paper.

2 Put butter, sugar, cheese, fl our and almonds into a bowl and beat together. Stir in apricots and fudge.

3 Drop spoonfuls of mixture onto baking sheets and press down lightly with a fork.

4 Bake for 10 minutes. Leave for 2 minutes on baking sheets, then lift off and cool on a wire rack.

A Dairy Diary recipe

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