Store in an airtight tin or container. They will keep 3-4 days.
Preheat oven to 170C - 325F.
Line a cookie sheet with parchment paper. Set aside.
In a large bowl, beat together the caster sugar and the egg until creamy. Beat in the vanilla paste.
In a separate bowl whisk together the all purpose flour, whole wheat flour, baking powder and salt. I use a small balloon whisk or a fork to do this.
Sift 1/3 the flour mixture into the eggs and sugar, beating it in as you go. Alternate with beating in 1/3 the melted butter. Repeat until both the flour and butter are used up and well combined. The mixture can be quite dry and stiff. If that's the case, sprinkle the milk over the dough a tablespoon at a time to make it a little stickier. Scatter the diced apricots over the mixture and fold in. Bring the dough together into a rough ball.
Sprinkle a plate with the icing sugar if using. Set aside.
Using a soup spoon, scoop out chunks of the cookie dough and roll it into rough balls with your hands. The balls should be large-ish. Roll each ball in the icing sugar if using. Place on the prepared baking sheet. Repeat until the dough is used up. Leave enough space between each cookie so they have room to expand.
Bake for 20-25 minutes in the center of the oven until golden and slightly puffed. Leave to cool in the tin for 10 minutes then move the cookies onto a rack until cold. Store in an airtight tin or container. They will keep 3-4 days.
12 servings
1 cookie