A note from Joy
“A number of our friends are wheat intolerant so I thought I should get around to doing some cakes and cookies for them. This was my second attempt and even my wheat tolerant family loved them.”
- Preheat the oven to 180ºC fan oven/200ºC/gas 6. Grease 2 baking trays.
- Mix the butter and sugar together and beat well. Add the egg and the vanilla extract. Beat well.
- Add the chocolate chips and apricots and mix. Add the riceflour and baking powder and mix well. The cookie dough will be quite stiff. Tip onto a floured surface and squash into a long sausage. Do not knead the dough, in fact, handle it as little as possible. Cut into 16 and roll each portion into a ball and then squash until it is about 1.5cm thick and approximately 6cm across. Place on the baking tray.
- Put in the oven and bake for 15 minutes. The cookies should be slightly browned, crisp on the outside and a bit chewy in the middle. Leave to cool for a few minutes.
