- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 10 tbsps unsalted butter, softened
- 1 1/2 cups and 2 tsps sugar
- 1 large egg
- 2 tsps pure vanilla extract
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 1 can ALL GOLD royal apricot extra fruit jam
- 200g white chocolate, coarsely chopped
- 1/3 cup heavy cream
You will need: popsicle moulds and popsicle sticks. Preheat oven to 180°c, whisk together flour, baking soda and salt. Set the mixture aside. Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy (this will take 2 to 3 minutes). Add egg, vanilla extract, vanilla seeds and mix until smooth. Reduce speed to low. Gradually mix in flour mixture. Scoop batter using an ice-cream scoop; space 2 inches apart on baking trays lined with baking sheets. Bake cookies for 4 minutes. Remove from oven; gently tap baking tray on a counter to flatten the cookies. Return to oven and bake until cookies are just set, this will take 4 to 6 more minutes. Allow to cool on baking sheet on a wire rack. Mix ALL GOLD royal apricot extra fruit jam and remaining sugar. Set mixture aside. Melt white chocolate in a heat-proof bowl set over a pan of simmering water. Remove from heat and whisk in cream in a slow stream. Whisk in the ALL GOLD royal apricot extra fruit jam mixture. Refrigerate for 30 minutes. Spread a heaped teaspoon of the apricot cream mix on the undersides of half of the cookies. Sandwich with the remaining cookies.
These cookies can be stored at room temperature in an airtight container up to two days.
Courtesy of ALL GOLD