Makes 24, depending on size
7 tablespoons vegetable oil
1 large egg
1 cup self-rising flour
1 teaspoon vanilla essence
1/2 cup white sugar
4 Peach Apricot teabags
100 g soft dried Turkish apricots, chopped finely
Boiling water
Melted white chocolate (to drizzle on top after cookies has cooled)
Preheat oven to 170 oC. Spray baking sheet. Open teabags, pour into small bowl – cover with boiling water, steep for few minutes – strain and mix the tea leaves with the rest of the ingredients. Form balls, put on sheet and bake for 12 minutes.
Recipe and photo: Alma Pretorius
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