Oatmeal macaroons

    45 minutes

    These crunchy, munchy morsels are very easy to make. Let the children help with a batch.

    1 person made this

    Serves: 35 

    • 65 g butter
    • 150 g original rolled oats
    • 1 egg
    • 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

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. 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.
    2. Beat egg, sugar and spices with electric beaters until very fluffy. Stir in the oats, dried fruit and the lemon zest.
    3. 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.
    4. 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.

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    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