I made it!
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These crunchy, munchy morsels are very easy to make. Let the children help with a batch.
65 g butter
150 g original rolled oats
55 g brown sugar
1/2 teaspoon ground cinnamon
Pinch of ground cloves
115 g dried apricots or dried pitted dates, chopped in small pieces
1 teaspoon grated lemon zest
30 min › Cook:
15 min › Ready in:
Use 2 baking trays; line with baking paper. Preheat oven to 180°C. Melt butter in a pan, add rolled oats and brown them lightly; stir constantly. Transfer to a large plate and allow to cool.
Beat egg, sugar and spices with electric beaters until very fluffy. Stir in the oats, dried fruit and the lemon zest.
Using a moistened teaspoon, form mixture into 35 walnut-sized mounds and place on baking trays about 5 cm apart; the macaroons expand as they cook.
Bake the cookies, one tray at a time, on the top shelf of the oven for 15–18 minutes until light brown. Place on a wire rack to cool.
As I took these out of the oven I thought 'they didn't work and now I've ended up with a sticky mess' but as they cooled down, they did start binding and sticking together. They've ended up ok. Its not a recipe I'll do a lot, but they taste quite nice.
- 08 Jun 2009
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