Makes 9 cookies

●     4.4oz honey

●     3.5oz sugar

●     7.9oz flour

●     2.6oz butter, room temperature

●     1 egg

●     1/2 tsp vanilla

●     1/2 tsp salt

●     1/2 tsp baking soda

●     1.8oz white chocolate drops

●     7.8oz dried apricots, chopped

1. Add honey, sugar, butter and vanilla to a large bowl. Beat with an electric mixer for 1 minute until smooth. Add egg and continue beating for 2-3 minutes until light and creamy.

2. Mix dry ingredients together in a medium bowl. Add to the whipped butter mix and stir to combine, then fold through white chocolate and dried apricots.

3. Line a large plate with baking paper. Roll cookie dough into balls using lightly greased hands, transfer to your prepared plate and freeze for 30 minutes.

4. Preheat oven to 320°F. Line 2 large baking trays with baking paper.

5. Arrange the cookie dough balls on your prepared baking trays, giving them plenty of room to spread. Bake for 15 minutes, until golden, cooked through and soft to the touch.

6. Transfer cookies to a cooling rack. Enjoy fresh from the oven, or at room temperature.