Recipe of the Week | Apricot Cookies

Apricot Cookies from the Dairy Diary

Easy to bake in no time and perfect for lunchboxes and picnic hampers.

Apicot Cookies

  • Servings: 36 cookies
  • Difficulty: easy
  • Print

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.

Dairy Diary recipe





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