Cookies: Two recipes for holiday baking

Two delicious recipes for holiday baking by Vickie de Beer.

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Apricot & Coconut Cookies

If stored in an airtight container, these cookies will keep for two weeks.

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Makes 24 cookies

• Cover a 30cm x 24cm baking sheet with wax paper.
• Melt 100 g (1/3 cup + 2 tbsp + 1 tsp) butter and 180 ml (¾ cup) condensed milk in a saucepan over moderate heat. Bring to the boil and simmer over low heat for 2 mins. Stir frequently.  Remove from heat.
• Add 250 g crumbed tennis biscuits, 150 g apricots (shredded), 90 g coconut and 30 ml (2 tbsp) lemon juice and mix well.
• Pour the mixture onto the baking sheet and let it set in the fridge.
• Cut into squares and serve.

This recipe is also available in Afrikaans: Vakansiekoekies

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Also try: Orange Chiffon Cake

S’mores hot chocolate