(SOURCE: Kids aan het bakken by Sara Lewis)
INGREDIENTS
100g dried apricots, cut into small pieces
100g white chocolate, broken into small pieces
250g self rising flour
125g soft butter, cut into cubes
75g basterdsuiker
1 egg
2 to 3 tbsp milk
METHOD
1. Heat the oven to 200 degree C.
2. Sieve the flour into a medium bowl and add butter. Crumble the mixture with your fingers. Add sugar, apricots, and chocolate. Mix well with a wooden spoon. Add the egg and then slowly add milk until you get a soft mixture.
3. Use two dessert spoons to make 24 little heaps. Place them on a buttered cookie sheet, and bake in the oven for about 12 to 15 minutes.