Steps to Make Any-night-of-the-week Apricot coconut and white chocolate biscuits
Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Any-night-of-the-week Apricot coconut and white chocolate biscuits. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Apricot coconut and white chocolate biscuits, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Apricot coconut and white chocolate biscuits delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Apricot coconut and white chocolate biscuits is 18 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Apricot coconut and white chocolate biscuits estimated approx 25 mins.
To begin with this recipe, we must prepare a few components. You can have Apricot coconut and white chocolate biscuits using 8 ingredients and 5 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Take to make Apricot coconut and white chocolate biscuits:
- 125 grams unsalted butter, chopped, at room temperature
- 1 cup brown sugar, firmly packed
- 1 tsp vanilla essence
- 1 egg
- 3/4 cup roughly chopped dried apricots
- 1/2 cup white baking bits
- 1/2 cup shredded coconut
- 1 1/2 cup self-raising flour
Steps to make to make Apricot coconut and white chocolate biscuits
- Line 2 baking trays with baking paper
- Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in egg until combined. Transfer to a large bowl.
- Add apricots, baking bits, coconut and flour. Stir until combined. Roll 2 tblsps of mixture into balls. Arrange about 4 cm apart on prepared trays.
- Cook in moderate slow oven (160ºc) for about 25 minutes, swapping trays halfway through, or until golden brown. Remove.
- Cool biscuits on trays.
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