Ingredients

· 150 g butter

· 100 g caster sugar

· 50 g muscovado sugar

· 1 egg

· 1 teaspoon vanilla extract

· 1 tablespoon milk

· 220 g self-rising flour

· 150 g white chocolate

· 100 g dried apricots

Method

Heat the oven to 190°C. Beat the butter and sugars together until the mixture is light and creamy, then beat in the egg and add the vanilla extract and the milk. Mix the flour into the mixture to make stiff dough, then add half of the chocolate and apricots and work them in. Line a baking sheet with baking paper, scoop out the cookie dough and roll each into a ball. Sit them apart as they will spread out as they cook. Press a fork onto each ball to flatten it out slightly. Bake for 10 minutes, or until the cookies are golden but not brown, rest them for a couple of minutes before lifting them off the tray onto a rack to cool. Repeat with the remaining mixture. Melt the remaining chocolate and drizzle it back and forth over the cookies.