White chocolate, apricot and pecan cookies

Method

1. Preheat the oven to 190ºC/gas 5. Line 2 baking trays or sheets with non-stick baking parchment.

2. In a bowl, beat the butter with the sugar with a wooden spoon until light and fluffy, then work in the remaining flour and milk to make a stiff dough. Mix in the pecans, chocolate and apricots.

3. Roll dessertspoonfuls of the mixture into balls, then place on the baking trays leaving a 7.5 cm gap between each pair, to allow for spreading. Use the prongs of a fork to gently press each ball down to form a rough disc, about 1 cm thick.

4. Place both trays in the oven and bake for 10-14 minutes, swapping the trays around halfway through the cooking time.

5. Take the trays of biscuits out of the oven when they have turned a pale shade more coloured, but are still barely brown. Cool for 5 minutes on the tray, then transfer to a rack to finish cooling.