My friend Jeremy, a filmmaker, stay-at-home dad and Renaissance man, recently told me that multi-tasking was overrated. Yesterday, after managing to simultaneously burn a pot of porridge and embarrass myself by running down our street in my threadbare nightie to catch the binmen while writing a blog post, I felt inclined to agree. But right now I am writing while consuming possibly the best biscuits I have ever made – and multi-tasking seems like a very good thing indeed.
I’ve had this recipe for nearly nine years and can’t understand why I’ve never made it before. It comes from my dearest friend Anna, an amazingly talented artist, crafter, cook and gardener. Anna and I shared a house together for a year in a funny New Zealand provincial city, where she taught me to bake, sew and occasionally pose for drawing purposes. We’ve been separated by geography for most of the time since then, but my notebooks are full of her recipes and when we talk on the phone her laugh still sounds like music.
Anna’s Apricot Almond Chews
You do need a food processor for this recipe, so if you don’t have one, go and find someone who does. (Put a coat on over your pyjamas first.)
250g ground almonds
80g (1/2 cup) dates, roughly chopped
80g (1/2 cup) dried apricots, roughly chopped
4Tbsp brown sugar
4Tbsp maple syrup (or golden syrup, or date syrup, or a mixture of the two)
grated zest of an orange
1 egg white
about 2/3 cup desiccated coconut
Preheat the oven to 180C. Line a baking sheet with baking paper. Throw all the ingredients except the coconut into a food processor and whiz until you get a chunky paste. Divide into walnut-sized balls and roll in the coconut. Put on the baking tray and press down slightly. Bake for 10-12 minutes until light golden brown. Cool on a rack and store in an airtight container. Delicious for breakfast while blogging…
Do you have an end of the week sweet treat? Add it here to spread the sweetness of Fridays…