Calories 115 per cookie
Fat 8g of which 4.3g is saturated
Suitable for freezing
Suitable for vegetarians

Ingredients

• 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

Instructions

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