Apricot & dark choc bikkies
For snacking and gifting.
I’m not sure it’s a very NZ thing to make cookies (or is it biscuits? Is bikkies a combination of the two? I’m going with bikkies) at Christmas time, but I always find myself getting caught up in the whimsy of it all. Especially when I can box them up and gift them. For the last few years, I’ve tackled a laborious but fun Susan Spungen - Queen of Christmas Cookies, recipe.
This Christmas I had a very specific bikkie in mind. After not being able to find a recipe that satisfied my specifications, I decided to try to create it. Spoiler alert, it was a success. Recipe below.
Quick question, what’s your favourite Bumper Bar and why is it apricot chocolate? Cause, this is the vibe we’re going for.
I wanted them to be light and buttery but also, needed to be sturdy enough for travel. This led me to a shortbread that I’ve reinforced with rolled oats.
I also wanted them to be PACKED with bits so have pushed it pretty hard, adding chopped dried apricots, and shards of dark chocolate. All to emulate that aforementioned bumper bar.
Once it’s all mixed together, the mixture is a little crumbly. This is why we refrigerate for 45mins (I’ve left them overnight with success also). It helps to hydrate the flour and solidifies the butter so they’re easier to cut. If they do fall apart a little, it’s ok, just smush them back together. We aren’t making neat bikkies here, we want them to look homemade, it makes them more charming.
So take out your butter to soften, put on a tacky Christmas playlist and fill your house with the smell of sugar and vanilla. You’ll deserve a treat after fighting the crowds for a ham.
I totally agree that baking is an exact science and shouldn’t be messed with. Butttt… there is a little flex in this recipe. As long as you keep the shortbread structure/base the same then you can mix up the flavours to suit what you like. Just stick to the same ratio of chocolate and ‘other bit’.
White chocolate and dried cranberries - the white chocolate sticks to the tray and caramelises, it’s very good
Whittaker’s coffee chocolate and chopped hazelnuts
Dark chocolate and dried, diced figs
Whittaker’s orange chocolate and pistachios
Trust me on this, milk chocolate and 300g of crushed ready-salted crisps
Apricot and dark choc bikkies
Ingredients
250g salted butter, softened
100g caster sugar
60g light brown sugar
1 tsp vanilla extract
240g plain flour
100g rolled oats
100g 70% dark chocolate, chopped - I like to use a thin bar like Lindt or Whittaker’s and chop it into shards
80g dried apricots, chopped
Cream butter, caster sugar, brown sugar, and vanilla in a stand mixer with the paddle attachment until pale and fluffy - 3 mins. Or use a bowl and electric hand beater.
Add the flour and oats and beat on low until just combined.
Tip in the apricot and chocolate and beat on low until just combined.
Remove the bowl and fold through any remaining dry bits using a spatula.
Cut two large pieces of gladwrap (or baking paper) and place them on a flat surface.
Divide the dough in half (I weigh it but you don’t have to) and place half on each of the gladwrap pieces.
Gently shape the dough into a log with your hands. Fold the plastic over and roll it up into a cylindrical log. Press in the top and bottom to flatten the ends.
Put them in the fridge for at least 45 minutes, until firm.
Preheat oven to 150°c.
Using a sharp knife, slice logs into 1cm pieces and place them on a lined baking tray, 3cm apart. If they crumble a little while slicing, just gently press the pieces back together - they’ll be fine.
Bake for 12-20 minutes. You want them to be just golden brown around the edges but pretty pale on the top. Sprinkle with sea salt if you like.
For those of you following along from last week. You’ll be happy to know that Drew has now run 50km. We’re all very proud. Also, we had ham!
For big meals like Christmas, I often make a run sheet for the few days prior and the day of to ensure I’ve covered everything. I’ve attached last weekend’s one below. I know it looks insane and probably a bit pedantic but it only takes me 10 minutes to put together and means I don’t stress AT ALL. Write your menu at the top and break each item into steps. Then spread those out in the time frames (Agile… IYKYK).
For example - Hot ham with grapefruit and chilli glaze.
Make ham glaze - Friday
Take the skin off the ham, score, and cloves - Saturday
Cook ham, and baste with glaze - Sunday morning
Carve ham - Sunday go time
It also helps with delegating. ‘You’re peeling potatoes, you’re making dressing’ etc.
I’ll leave you with this. It’s so tacky. I love it. Please, please, please send me photos if you make it.
That’s it, that’s all.
Rosie xx
I make these cookies - but with home made muesli - nice and easy. Chill at least 2 hours specially when it's warm. They are soooo good!