Erik was given a cookbook at Christmas (no surprise there!) it was Jamie Oliver’s 5 Ingredients. We are both Jamie fans, he came to work a few years ago and he really is just as he is on TV, what you see is what you get.
The idea of limiting recipes to only a few ingredients is not ground breaking, but what he manages to produce is a book stuffed full of recipes that you want to have a bash at and get your teeth into!
Jamie’s original recipe uses dried apple, I tried 2 supermarkets and a health food shop and no dried apple could be found, so I have replaced the apple with dried apricots. Sorry no video this time – I pressed the wrong button – doh!
Apricot Crumble Cookies
In a food processor whiz up all the ingredients except the egg. You will end up with a fine(ish) breadcrumb texture. Take out 3 tablespoons of the pre-eggy mixture to use as the crumble on the top of the cookies.
Crack the egg into the mixture and pulse the food processor until you have a marzipan like texture. It’s probably best not to overwork the mixture at this stage as you will change the texture of finished cookie.
Divide the mixture into 24 balls of dough, I have a mini ice-cream scoop but I’m just being flash. Simply roll up little balls and then press them flatter onto trays lined with baking parchment.
Sprinkle over the saved crumble mix and pat it into the surface of your cookies (should be about 4-5 cm rounds).
Bake your cookies at 200C/400F/Gas 6 until lightly golden.
When you take your cookies out of the oven leave them on the hot tray for a couple of minutes before transferring them to a wire cooling rack. If you move them too soon they will just fall apart.
The finished cookies were delicious, however they tasted more of almond than of apricot! Apricot pips are used in Disaronno giving it a distinctive almond amaretto flavour. These really are moments in the making, I really would love you to try this recipe, so few ingredients can really achieve a great result – Go Jamie!