Heat the butter gently in a pan until melted.
Add to a large bowl with both types of sugar, vanilla, and beat by hand or using a free-standing mixer until smooth.
Break in the egg and mix again until smooth and the egg is fully incorporated.
In a separate bowl sift together flour, cardamom and bicarbonate of soda.
Add to the butter mixture a couple of spoonfuls at a time, mixing in-between.
Add the white chocolate and dried apricots and mix well.
Roll into a log approx 6cm in diameter.
Wrap in greaseproof paper or place in an airtight tub and chill in the fridge for a couple of hours.
Once chilled slice into 12 rounds, add to a lined baking tray, making sure to leave plenty of room for each cookie to expand.
I like to sprinkle mine with a little sea salt but feel free to miss this out.
Bake for for 10-12 minutes at 180c until beginning to brown.
Alternatively the cookies will keep for in the fridge for 3-4 days and can be frozen for up to 1 month so you can have home baked cookies on hand whenever you need it.
You can also try different flavour combinations by replacing the white chocolate and apricots with your favourite flavours.