Over the last few months I have finally taken my place in the Walton kitchen and developed a real feel for baking. Mostly I'm pandering to an enormous sweet tooth and have yet to branch out into the savoury side, but you know - I have little complaints so far (only not to bake too much).
I feel like an enormous idiot posting a recipe, but since I started baking up a small storm every week these seem to have become a favourite between myself, my mum and my nan. Pretty sure my dad - a fantastic baked himself - also enjoys them.
I've made them a few times and I think I might have finally honed the recipe to my liking. Hence why I'm sharing, really..also the photo taking was just a bit of fun so that's an excuse too.
I made these with browned butter, brown sugar (more a personal preference, that), wholemeal flour and dried apricots. Basically really soft and a little chewy yummy bits.
Er, sure I can focus my lens. Yep.
Brown Sugar Cookies (with brown butter and apricots)
(adapted from Joy The Baker)
Joy's recipe is American, so this is it converted to grams. My only changes are the flour and browning the butter first (I cool it in the freezer/fridge until almost hard again) before creaming with the sugar. Additionally, when baking them, I put them in for about 8 minutes (at 170C, middle of the oven) then press the cookies down, and bake for a further 2 minutes or until lightly browned at the edges.
240g wholemeal plain flour
2 tsp baking soda
1/2 tsp ground cinnamon (or to your liking..I usually add 1 1/2 or so depending)
1/2 tsp ground ginger (or to your liking)
(1/2 tsp allspice or to your liking/not at all)
1/2 tsp salt
170g unsalted butter
225g (dark) muscovado sugar
200g dried apricots
1 tsp vanilla extract