INGREDIENTS
- 100g butter
- 100ml castor sugar
- 1 large egg
- 5ml (1 tsp) vanilla extract
- 375ml (1½ cups) flour
- 2.5ml (½ tsp) baking powder
- pinch of salt
- 125ml (½ cup) Montagu Turkish apricots, chopped
- flour for dusting
- 375ml (1½ cups) Montagu coconut flakes
- 160g milk chocolate
- speckled eggs, to decorate
INSTRUCTIONS
- To make the cookies place the butter and sugar in a mixing bowl. Cream for a few minutes until
- pale and fluffy. Mix in the egg and vanilla extract.
- Add the flour, baking powder and salt to the bowl and mix to form a soft dough. Mix in the apricots.
- Wrap the dough in plastic and refrigerate for at least 30 minutes.
- Preheat your oven to 180ºC and grease a baking tray. Lightly flour your work surface and roll out
- the cookie dough. Cut out 7cm fluted circles and arrange them on the tray.
- Bake the cookies for 10-12 minutes until golden. Transfer to a cooling rack and leave to cool
- completely.
- To decorate the cookies use a food processor to chop the coconut flakes (you can also do this by
- hand). Melt the milk chocolate, add the coconut and mix well. Spoon the chocolate coconut onto
- the cookies and use the back of a teaspoon to make small hollows in the coconut to create a nest
- shape. Pop a few speckled eggs into each nest and leave to set. Store in an airtight container.
Get all your Montagu treats here, www.montagusnacks.co.za
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