Apricot, Coconut & White Chocolate Chip Cookies

210g unsalted butter

330g light brown sugar

1 large egg

1 tsp vanilla essence

390g all-purpose flour

1/2 tsp salt

2 tsp bicarbonate soda

100g white chocolate, roughly chopped

100g dried apricots, roughly chopped

75g dessicated coconut

Makes 12 large cookies/ 18 regular cookies. Preheat oven 170C/325F/Gas mark 3.

Cream together the butter and sugar until light and fluffy. Add the egg and and vanilla essence and mix well.

In a seperate bowl, sift together the flour, salt and bicarbonate soda. Add this to the egg mixture and combine well. Fold in the apricots, white chocolate and coconut.

Roll the dough into balls (approx. 2 tablespoons per cookie) and place on a baking tray lined with greaseproof paper – be sure to space them out as they become quite large once baked!). Bake in the oven for 15-20 minutes.

Allow to cool for a few minutes on the tray before transferring to a cooling rack and allow them to cool completely.