Pistachios, Walnuts and Dried Apricots Cottage Biscuits

Cooking with the family is one of the best things to do in Christmas time. In the kitchen, everyone is relaxed and conversation flows from one subject to another. 

Is cooking when most intimate secrets and wishes are shared. Where the great family anecdotes are remembered. And where the most amazing discoveries are made.

I will never get tired of listening my mother in law telling stories about the times when my husband was a child. Or fixing the world with my brother in law. Or to rediscover my husband in front of a cup of coffee.

But this year I'm specially excited because I've discovered that my sister in law is and advertising photographer! OMG!!

So this week I have the BEST PICTURES EVER to share with you. A full step by step photographic report that leave you with no excuses to not doing this 20 minutes biscuits that are more than delicious.

WHAT DO YOU NEED

50gr Wallnuts

50gr Pistacchio

50gr Dried Apricots

150 gr Plain Flour

100 gr White Sugar

50 gr Brown Sugar

100 gr Unsalted Butter

1 Free Range Egg

1 tsp Baking Soda

1 tsp Vanilla

WHAT DO YOU DO

Preheat the oven to 170º.

Mix the butter with the white sugar. Then add the brown sugar and the egg, and mix until well blended. Sift the flour over the mixture, then the baking soda and vanilla.

Chop the walnuts, pistachios and dried apricots, stir in the batter and mix.

Cover an oven tray with baking paper and use your hands to roll a tablespoonful of the mixture into balls. Place the balls around 3cm apart on the tray and bake for around 15 minutes.

Transfer the biscuits into a wire rack to cool completely. 

Store cookies in an airtight container for up to 4 days at room temperature.