Ingredients
140 grams of butter
110 grams of granulated sugar
100 g light caster sugar
1 tsp vanilla extract
¼ tsp salt
1 egg at room temperature
210 grams of flour
¾ tsp backing soda (baking powder)
50 g coarsely chopped chocolate
3 tbsp chopped walnuts
200 g dried apricots in pieces
3 tbsp dried cranberries
Method of preparation
Put the butter, sugar, caster sugar, vanilla extract and salt in a bowl and mix for a few minutes until creamy and airy. Mix in the egg briefly. Add the flour and backing soda to the butter mixture and knead together. Finally add the chocolate pieces, cranberries, apricots and walnuts) and mix until everything is well distributed. Shape the dough into a roll with a diameter of about 4 cm. If possible, let the dough rest in the refrigerator for at least 1 hour to allow it to set.
Cover a baking tray with baking paper. Cut the dough into slices of 1.5-2 cm and place them on the baking tray with sufficient space between them.
Bake the cookies in 12-17 min at 150 to 160 degrees until golden brown and done and let them cool on a wire rack. After the baking process, the cakes are still slightly soft on the top. This disappears after cooling.
