Apricot Ginger Cookies

Name: Apricot Ginger Cookies
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 100 g dried apricots; 50 g candied ginger; 200 g Butter; 150 g demerara sugar; 1 pinch Salt; 1 egg (size M); 225 g Flour; 1 TEASPOON Baking Powder; 75 g Chocolate Drops; 100 g pink chocolate coating; 25 g Coconut oil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

100 g dried apricots
50 g candied ginger
200 g Butter
150 g demerara sugar
1 pinch Salt
1 egg (size M)
225 g Flour
1 TEASPOON Baking Powder
75 g Chocolate Drops
100 g pink chocolate coating
25 g Coconut oil

Directions

1
Finely dice apricots and ginger. Stir butter, sugar and salt for a few minutes until creamy. Stir in egg. Mix flour and baking powder, stir in briefly. Stir in the chocolate drops and fruit mixture briefly as well. Place the dough by the spoonful (slightly flattening it a little) on 3 baking trays lined with baking paper at a large distance. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes, let cool down. Coarsely chop the chocolate coating, add coconut oil and melt on a warm water bath. Decorate cookies with it, let dry. Tastes best freshly prepared
2
Waiting time approx. 45 minutes
3
Tip: You can also easily make pink couverture yourself by colouring melted white couverture pink with red food colouring