HUMONGOUS APRICOT COOKIE

Makes 1 huge (21 cm diameter) cookie

8 – 10 portions, depending on size

 

15 tablespoons vegetable oil                                                       

 2 large eggs

1 teaspoon almond essence                                                        

 1/4 cup white sugar

2 cups self-rising flour

 

APRICOT FILLING:

1/4 cup apricot jam                                                                         

 25 g dried apricots, chopped

 

Mix the apricot jam and apricots together. Keep aside.

 

Mix the oil, eggs, essence, sugar and flour together, divide in 2.  Form into 2 balls.  Preheat oven to 180 oC.  On greased baking sheet, place the 1 ball – slowly and carefully with your fingers flatten it to a circle – not too thin, not too thick.  Spoon the filling on top – close but not ALL THE WAY to the edges.

 

On a plate, flatten the other ball to the same size as the one on the sheet – carefully place it on top of the apricot filling and dough.  Seal the edges all around with your fingers.  Bake cookie for 17 minutes (or till test skewer comes out clean).  Cool on sheet.      Place on pretty serving plate /cake tray and decorate. 

Recipe and photo:  Alma Pretorius