Chocolate Banana Marble Cake

Lucie squealed when she saw this chocolate banana marble cake peeking out from the aluminium foil in the kitchen. I squealed since that bottom layer wasn’t very marbled and the top was a bit too browned – but hey, nobody’s perfect.

Chocolate Banana Marble Cake

To see the marble effect, of course, someone had already cut a few slices before the ‘official opening’. By the opening, you’ll understand what I mean if you want to photograph a whole cake for a blog or book before it’s attacked.

Really, the girls think I’m some kind of expert French police detective but it doesn’t take much to notice when a squirrel has sneaked off with the hidden edibles in the kitchen, does it?

Chocolate Banana Marble Cake

Marble Cake

To create a marble or swirl effect like a tiger (hence its other names) divide up the batter towards the end, layer each ten make zig-zags with a fork from one end to the other – or swirl a couple of times in a figure 8 with a skewer.

Although, in this case, you could say it’s a chocolate banana cake that’s lost its marble!

Chocolate Banana Marble Cake

Normally we enjoy this for breakfast with a typical large French bowl of coffee to accompany it and take our time. However, this chocolate banana marble cake is also delicious coated in a fudgy dark chocolate glaze for teatime.

Chocolate Cake Glaze Festive Decor

If you have any chocolate macaron shells handy, then stick them on top for a soft yet almond crunch. To create an instant holiday decor, sprinkle on some edible glitter (I use edible metallic lustre powder to brush on macarons from DecoRelief in Paris – see stockists on the FAQ page) for a quick golden effect.

Chocolate Banana Marble Cake

Chocolate Banana Marble Cake

Chocolate Banana Marble Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

A reduced sugar chocolate banana marble cake (or banana bread) perfect for breakfast or brunch, either topped with roasted banana or served at teatime with a fudgy dark chocolate ganache.

Course: Breakfast, Brunch, teatime
Cuisine: British, French
Keyword: bananabread, chocolate banana swirl, Chocolate Banana,, Chocolate Marble,, Marble Cake,
Servings: 8 people
Calories: 330 kcal
Author: Jill Colonna
Ingredients
  • 100 g (3.5oz) butter (unsalted) softened
  • 75 g (2.75oz) cane sugar
  • 3 eggs (organic) at room temperature
  • 170 g (6oz) plain (all-purpose) flour
  • 2 tsp baking powder
  • 2 (approx.225g/8oz) very ripe bananas + 1 for decor (optional)
  • 1 tbsp unsweetened cocoa powder
  • 100 g (3.5oz) dark chocolate chips good quality (bittersweet)
Teatime Chocolate Glaze (optional):
  • 50 g (2oz) dark (bittersweet) cooking chocolate good quality (64-74% cacao)
  • 50 g (2oz) icing (confectioner's) sugar sifted
  • 50 g (2oz) butter (unsalted)
  • 50 g (2oz) single or whipping cream at least 30% fat
Instructions
  1. Grease and flour a loaf tin, otherwise if you’re using a silicone mould there’s no need. Preheat the oven to 180°C/360°F/Mark 4/160°C fan.

  2. In a large mixing bowl, cream the butter and sugar until soft, light and creamy (this is even easier if you beat together in a stand mixer). Gradually add the eggs, one by one until well mixed. Incorporate the flour and baking powder until the batter is smooth.

  3. In another bowl, mash the banana with a fork and transfer half of it to the other bowl. In one of them, add the chocolate powder and chocolate chips and mix well.

  4. Pour the chocolate mix into the bottom of the tin, then pour in the banana batter, then the chocolate again then banana.
  5. Marble the cake by making zig-zags with a fork from one end to the other - or swirl a couple of times in a figure 8 with a skewer. If making this without the teatime glaze, cut the extra banana horizontally (if using) and place on top of the batter. Transfer to the oven and bake for 45-50 minutes. 

    The cake is ready when a knife inserted in the middle comes out clean. If not, bake for another 5 minutes. Leave the cake to cool then remove from the mould to a wire rack to cool.

For the Teatime Glaze (optional):
  1. Melt the chocolate, icing sugar and butter in a bowl placed over a pan of simmering water (bain-marie). When melted, stir in the cream until the glaze is well blended.  Leave to cool for about 5 minutes then pour over the cake, evening the glaze with a knife and decorate whatever takes your fancy. I added some mini macaron shells and finally dusted it with gold food powder, just tapping it over with a couple of fingers.

Recipe Notes

Please resist temptation to eat this straight away, as the marble cake tastes even better the next day.  Can keep for 3 days in a cool place stored in an airtight tin or in aluminium foil (although not in the fridge) - if you're lucky not to have tigers around!

Jill Colonna

MadAboutMacarons.com

Chocolate Banana Marble Cake

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Have you made any of the recipes from le blog or fancy making this Chocolate Banana Marble Cake?  Please do leave a comment below or take a picture and hashtag it #MadAboutMacarons.  I love to see your creations on Instagram and Facebook. Thanks so much for popping in and for making and sharing the recipes!

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chocolate banana swirl loaf

Top 10 Halloween Macaron Ideas

Are you more trick or treat? These Top 10 Halloween Macaron Ideas have been creeping up on me with the weather changing around Paris, the nights suddenly drawing in and clocks changing this weekend.

From black liquorice macarons to fun, surprise flavours or simply spooky – take your pick and join the party.

Top 10 Halloween Macaron Ideas Liquorice

Liquorice macarons from ‘Mad About Macarons’

Top 10 Halloween Macaron Ideas

Create a one-eyed monster’s bloodshot look using black and pink edible pens.

Smarties are great for making quick and easy edible eyes. Stick them on with a dab of melted chocolate – see bottom photograph of the Witch’s Hat Macaron Tower, as even too much chocolate ‘glue’ can make them look like black eyes!

Top 10 Halloween Macaron Ideas Green Eye

If you’re not into spooky and prefer to enjoy seasonal Autumnal flavours, then check out the recipe for these Pumpkin Spice Macarons with Roasted Red Kuri Squash (potimarron).

Unlike the macarons in my books, this filling recipe can be eaten the day they are made. Many pumpkin macarons just use pumpkin spice but these ones actually contain delicious roasted pumpkin – with a good hint of spice too. If you’re looking for pumpkin recipes, there are plenty here, including these Pumpkin, Sage and Parmesan Financiers – great with Hallowe’en party drinks.

Top 10 Halloween Macaron Ideas pumpkin spice

Last week when I was visiting Julie in London (yes, she has flown the nest to study there), I couldn’t resist popping into Fortnum and Mason’s to check out the macaron display (do you really believe I go in there JUST for macarons?). They have some Hallowe’en treats with names like Pick your Poison.

These skeleton faces, done using a stencil for large quantities, are fabulous. However, for smaller quantities at home it’s just as easy to draw them on by hand.

Top 10 Halloween Macaron Ideas skeletons

Create your own simple spooky faces using a jet black edible pen – available in all good specialist cake shops. For a list of stockists, see the annexes in my books or here on the FAQ page.

Incidentally, if you have any of your favourite stores with good quality products, leave me a comment below and I’ll update the stockists page here for you.

Top 10 Halloween Macaron Ideas

I’m not much of an artist but if you are, then I’m sure you can do more elaborate Hallowe’en decorations on your macarons.

These macarons are to die for: Pistachio, Coconut and Wasabi Macarons.  The recipe is in Mad About Macarons.

Top 10 Halloween Macaron Ideas - spicy wasabi

Top 10 Halloween Macaron Ideas with Pistachio, Coconut and Wasabi Macarons

Although it looks like a whopping load of wasabi in the ganache recipe, the right dosage of white chocolate, coconut cream, vanilla and pistachio makes a perfect Hallowe’en concoction. The surprising mixture cuts out the fire just leaving the hint of wasabi behind on the tongue (I should have made the smartie tongues green, I know! You’ll do a better job.)

If you haven’t tried them yet, then what are you waiting for?

Top 10 Halloween Macaron Ideas Glitter

Brush on some edible glitter (lustre) – such as bronze or deep pink – to make your macarons extra shiny. They’re particularly good on salted caramel, rose and chocolate macarons.

Element of Halloween Macaron Surprise

Add some extra exploding sugar (sucre pétillant) to top these already fizzy Orangina or Fanta macarons. The recipe is in Teatime in Paris and is easily adaptable to make Coca-Cola macarons too, making it a spookily black filling!

Top 10 Halloween Macaron Ideas

Savoury Macarons: Witch One?

Mini savoury macarons create a real element of surprise (found in a whole chapter in Mad About Macarons). Have you tried the curry tikka mac’sala mini macs with curried cauliflower soup, for example? Curry macarons are great fun served with drinks – partnered with a Gin & Tonic for an adult Hallowe’en party!

Top 10 Halloween Macaron Ideas Savoury

Mini Savoury Macarons – Witch one is it?

The Colour Purple

Replace orange carrots with purple carrots (I talk about them here in this purple carrot cake) in this (Purple) Carrot, Parsnip and Coriander Soup (believe me, it’s delicious but the colour is VERY deep purple; I should have showed it last Hallowe’en on Instagram, as it shocked some people in February!) and serve with mini beetroot and horseradish macarons, also good with a fun and fiery beet risotto.

Beet and horseradish risotto with red wine and a savoury macaron

There are also Bloody Mary macarons or Thai Green or Red curry macarons to choose from for a real trick AND treat.

Meanwhile, back to the sweet side, these spider macarons are far from creepy. Just cut up some liquorice shoe-lace or coils (do they have a proper name in English?) and stick them into the ganache before placing the macaron shell on top. Marzipan stuck with melted chocolate also helps make Mummie macarons.

Top 10 Halloween Macaron Ideas

How to make a macaron tower, from ‘Teatime in Paris’.

Have you made any of the recipes from le blog, my books, or fancy sharing any of these Top 10 Halloween Macaron Ideas?  Please leave a comment below or take a picture and hashtag it #MadAboutMacarons on Instagram or Facebook.

A Hallowe’en Macaron Birthday Party!

Did you know that Mad About Macarons is heading for its 10th reprint? What a thrilling way to celebrate its 8th birthday, so THANK YOU with all my heart for your support: for following, for liking, for taking the time to comment and for leaving a review. It means so much. So, cheers to you for joining the party – I love to see you enjoying the recipes!

Top 10 Halloween Macaron Ideas

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Paris Chocolate Star Denise Acabo – A l’Etoile d’Or

A l’Etoile d’Or – meaning “At the Golden Star” – there may be golden stars hanging up around the best Parisian chocolate and candy shop but the real star in Paris is Denise Acabo.

Surfacing out of the Paris metro Blanche station, the Moulin Rouge cabaret signals Pigalle, the border between the 9th and 18th arrondissements. Before being lured up the hill to visit Montmartre, a visit to Denise Acabo’s tiny boutique awaits just 5 minutes’ walk away in the other direction in the 9th.

Le Moulin Rouge Paris

A l’Etoile d’Or is tucked away on the left in Rue Fontaine. Together with my curious chocolate-loving French friends from the south, we excitedly study the shop window.

It’s filled with cello-taped press reviews since Denise Acabo opened A l’Etoile d’Or in 1993 plus, amongst porcelaine cups and a chocolate pot (moussoir), tempting concoctions of chocolate quotations from famous personalities since chocolate became fashionable; to today’s researchers and doctors.

Denise Acabo Chocolate Shop Paris

Us girlfriends gravitate towards the alluring advice in the window from Italian Sex Doctor, Salonia Andrea:

Chocolate is an aphrodisiac; women with a weakness for a daily dose of the black square (of chocolate) have a more and satisfying sex life.

All of a sudden, already in full swing, Denise Acabo comes flying outside the door to welcome us inside. She looks ready to dance a Scottish Ceilidh in an extra-long kilt with cleverly comfy shoes. As David Lebovitz aptly puts it in his “Great Book of Chocolate”:

The sign on the door should read ‘Beware of flying pigtails”.

A L'Etoile D'or Denise Acabo Paris chocolate star

No wonder there are so many articles already written about this Parisian star of chocolate. Denise Acabo leads us in, apologising for the loud music and asks her charming assistant to turn the volume down. “I adore listening to music,” she confesses. We unanimously urge her to keep it playing as it is.

Hm. Verdi’s Requiem. Are we at the Golden Star to experience a form of death by chocolate?

A L'Etoile d'Or Paris chocolate star

Denise Acabo buzzes around, wondering where to start first, speaking French at 100km an hour (this is when I wish I could compare it to words a minute had I listened to Mum trying to teach me shorthand).

Down-to-earth banter is interspersed with her passion for each chocolate in store and a constant cheeky humour. Don’t be fooled by the schoolgirl attire: she isn’t shy at using more adult and familiar French words and refreshingly tells us what she thinks.

We’re smitten.

At the golden star Denise Acabo

Every centimetre of her shop is groaning with French gourmet magazines and books, plus fun facts and anecdotes to accompany her personally selected treasure trove of France’s top chocolate and confiserie.

Bernachon trusts only Madame Acabo to sell their exquisite hand-made chocolate (made from scratch, from bean to bar) outside Lyon, and the delights from France’s gastronomic capital (read my article here) are well represented with not only their chocolate tablets and filled chocolates, but also les Coussins de Lyon – literally soft velveteen green ‘cushions’ filled with curaçao liqueur.

It’s not just Bernachon: she also stocks Bonnat chocolate bars, Henri Le Roux’s famous ‘CBS’, Caramel au Beurre Salé (salted caramels – more about this in my book, Teatime in Paris) plus Jacques Genin’s flavoured soft exotic caramels.

Denise Acabo candies or confiserie in Paris

Madame is proud to tell us she’s now 82 years old, adores people and has always sported her plaid uniform look. “Before I used to wear the tartan cravates et tout,” she says. “Now I’m a little more décontractée” (relaxed). Is it since she got over the gas explosion in the building and then re-opened in 2015?

We don’t even mention it: there’s so much to talk about what’s in those glass jars of chocolates and bonbons.

Denise Acabo chocolate candy shop Paris

She presses some innocent-looking chocolate raisins in our hands.

Silence.

I bite through the outer coating of dark chocolate that crashes into a soft, explosive golden raisin with a warming glow of Christmas. “Oh My God!” my mouth utters, taking me completely by surprise.

“That’s exactly what Meryll Streep said!” says Denise and tells us that a princess (whom shall remain anonymous here) picks up her order by the hundred kilo weight.

I was seeing stars with such a light but distinct taste of Sauternes wine coating the mouth, the chocolate not overpowering the flavour.

Denise Acabo candied rose petals for Champagne

We’re already wondering how the sugared violets or rose petals will stand up to the day’s walk around Montmartre later – especially as she’s gone to all the trouble to accept only the unbroken, perfect petals. She wraps them with bubble wrap and we continue around our walk dreaming of each petal (or crumb?) topped with Champagne.

Denise Acabo takes us back in time with the golden stars such as Louis XIV’s favourite barley sugar bonbons, various flavours of Les Anis de Flavigny from Burgundy, traditional oblong iced marzipan Calissons from Aix-en-Provence, soft or hard nougat with toasted nuts, pralines, Amandes de Sicile.

A l'Etoile d'Or of Denise Acabo Paris

Asked what were her own personal favourites in store, she replies with a simple “I love absolutely everything here, as I’ve chosen each individual chocolate or bonbon carefully. I only stock what I truly love.”

Nobody can sway her gut decisions what are the best products in her opinion.  She tells us she constantly receives chocolate samples and yet only a small fraction of them are accepted into her boutique. Many of them are just awful, she exclaims with wide, sparkly eyes.

Denise Acabo chocolate wrapping of French traditional cartoons

Look carefully around the shop and you’ll see that each and every chocolate and candy is gift-wrapped in special brightly-coloured cartoon paper.

Denise explains that she is the only shop in France that continues this tradition of using les Devinettes d’Épinal.

A l'Etoile d'Or Denise Acabo devinettes

The cartoon-style images are What-am-I guessing games, full of colour. Even different producers of the images approach Denise Acabo, asking her to take on their devinette paper.

“But just look at this,” she exclaims, as she takes out a giant, creased and folded cartoon paper. It’s sporting far too much white and not enough colour or devinettes.

“Pfah!” and she throws it back into the wooden drawer.

Denise Acabo Paris chocolate Pigalle

I spy a Corsican corner, eyeing my favourite tastes from my husband’s Island of Beauty: jams with Corsican clementines, plus chestnut honey and confiture d’Angélique (angelica jam).

Explaining I’m an Ecorssaise (she liked that – merci Emmanuelle!), I wonder if she can find a Scottish and Corsican speciality using les Ecorces de Clementines Corse or something.

Whether she’s on the case or not, we’re steered to the health virtues of angelica, thanks to Monsieur Thonnard who produces the exceptional Angelique de Niort.

Denise Acabo chocolate candy paris shop

We’re off again, as she tells us that Angelica is an excellent fortifiant… As early as the middle ages, angelica was given to weaker children to suck on and give them strength.

Did you know that in the 14th century, angelica was grown in Monastery gardens to prevent the plague (la peste), but these days it’s also known to help cure respiratory problems and digestive troubles?

Denise Acabo Paris A l'Etoile d'Or

Madame Acabo shows us the same healthy angelica beckoning underneath a thin coating of delicious chocolate. We guess she’s taking this on a regular basis, with such energy, enthusiasm and character.

Meanwhile, back on the golden stars, my mind and eyes wander to Meryll Streep’s favourite Perles de Lorraine (caramel with mirabelle plum liqueur), hoping to bump into her for a rendition of Abba in flares and avoid questions like what it was like to film with Clint Eastwood – or does she wear Prada?

Denise Acabo A l'Etoile d'Or Paris chocolate

One word of advice: ensure you give yourself time to visit A l’Etoile d’Or, as anything under 20 minutes is just not realistic if you want to discover the stories behind the chocolates and candy – not to mention have the urge to buy most of the shop’s contents!

Denise Acabo oozes such contagiously cheerful chocolate-induced endorphins that you’ll most likely leave elated and be planning your next trip for a taste of more.

 

A l’Etoile d’Or
30, rue Pierre Fontaine
75009 Paris
Tel: 01 48 74 59 55

Metro: Blanche (line 2)

Lightest Dark Chocolate Mousse

Trust the French to transform just a few simple yet good quality ingredients into a most elegant dessert. This dark chocolate mousse is also an extremely light chocolate mousse. Unlike many recipes I’ve tried, this one essentially consists of dark chocolate with whipped egg whites. So, it’s a light yet dark French chocolate mousse – without any cream!

It’s not unlike this egg white-based light-as-a-feather white chocolate mousse with orange blossom but this dark chocolate one is decadent for serious chocolate lovers.

Dark chocolate mousse recipe

Just before Julie left recently for her new studies in London, I’d asked what she’d love as her favourite meal together as a special send-off.  It was classic lasagna (it was also a toss-up for this Corsican Cheese and Spinach Lasagne), loads of unpasteurised cheese, followed by this dark chocolate mousse for dessert.

Her list didn’t stop there, though; she added, “and a batch of chocolate, chestnut and cinnamon macarons, please.” with her most beautiful eyes sparkling over a cheesy grin that melted my heart. How can a Mum refuse that?

dark chocolate mousse with macarons

So, as you can see, her wish was granted – including an extra bonus of unusually warm weather so that dinner was outdoors – and before I could say, “Let’s keep some macarons for teatime tomorrow ….” the whole lot disappeared.  I wasn’t complaining; I’d kept the other box aside, hidden at the back of the fridge! Although, they’ve got used to that trick by now so ended up putting the rest in the freezer.

Incidentally, the recipe for the dark chocolate macarons with chestnut and cinnamon is in my book, Teatime in Paris.

dark chocolate mousse

As you can see from the recipe card below, the recipe is so easy: it’s basically melting (good quality) dark chocolate and unsweetened chocolate powder together over a pan of simmering water, then adding one egg yolk and whipped up egg whites with sugar. Although slightly tweeked with more dark chocolate, less powder and the addition of salt, this is my favourite recipe inspired by Raymond Blanc.

Speaking of Blanc, only ONE egg yolk is used, so I’d suggest making any of the recipes from the egg yolk recipe database in advance. That way you can put aside plenty of egg whites (I normally store them in a clean jam jar in the fridge for up to 5 days) to make this mousse – and indeed, homemade macarons!

dark chocolate mousse recipe method

Dark Chocolate Mousse

5 from 1 vote
dark chocolate mousse
Dark Chocolate Mousse
Prep Time
20 mins
Cook Time
10 mins
Chilling Time
1 hr 30 mins
Total Time
30 mins
 

A French classic without any cream: a light and intensely bittersweet dark chocolate mousse for serious chocolate lovers - topped with the most fondant macarons.

Course: Dessert
Cuisine: French
Servings: 4 people
Calories: 133 kcal
Author: Jill Colonna
Ingredients
  • 170 g (6oz) dark (bittersweet) cooking chocolate best at 70% (but no less than 64%)
  • 15 g (0.5oz) unsweetened cocoa powder (I use Van Houten)
  • 290 g (10.5oz) organic egg whites (from approx. 10 eggs)
  • 30 g (1oz) sugar
  • 1 organic egg yolk
  • pinch salt fleur de sel
Instructions
  1. Melt the chocolate and cocoa powder together in a bowl over a pan of simmering water (Bain-marie), taking care not to overcook the chocolate (don't have the water at a rolling boil, just simmering gently). As soon as the chocolate is easy to stir, switch off the heat and stir until smooth, keeping the bowl over the pan to keep warm.

  2. In a clean bowl, whisk the egg whites (using a stand mixer or electric beaters) with the sugar until soft peaks form.

  3. Quickly stir in the egg yolk and half of the fluffy egg whites then fold in the rest of the whites using a spatula, adding the pinch of fleur de sel salt.

  4. Spoon into serving glasses and place in the fridge to chill for about 1.5 hours until ready to serve.

Recipe Notes

Serve with good quality chocolate macarons and garnish with edible flowers.

Jill Colonna

MadAboutMacarons.com

 

dark chocolate mousse

Have you made any of the recipes from le blog, my books, or fancy making this dark chocolate mousse recipe?  Please leave a comment below or take a picture and hashtag it #MadAboutMacarons on Instagram / Facebook, or just tell your friends to join me on le blog! Thanks so much – I love to see you enjoying the recipes!

Wood Cottage like chocolate

As the dark chocolate mousse was chilling nicely in the fridge, we popped along to Wood Cottage in Le Vésinet (just west of Paris, in les Yvelines), for a FREE (!) jazz concert.  How lucky everyone was that day with such glorious weather.

Now classed a historical monument, the 1864 Wood Cottage buildings look remarkably like chocolate, don’t they? I’ll be writing more about Le Vésinet and many other of our lovely local towns just outside Paris soon, so don’t forget to sign up below so you don’t miss any new posts.

dark chocolate macarons

While we’re on the subject of chocolate, stay tuned for the most incredible chocolate shop personality just 5 minutes’ walk from Le Moulin Rouge in Montmartre, à l’Etoile d’Or with Denise Acabo.

French dark chocolate mousse no cream

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Breakfast Oat Cookies with Hazelnut & Cranberry

Rushing out the door in the mornings, we enjoy a bowl of maple oat granola with almond milk and a large bowl of coffee, sipped slowly cupped in our hands, French style. However, we also love these quick, soft and crumbly healthy Breakfast oat cookies too.

Breakfast oat cookies

Although Lucie loves when there’s plenty of chocolate in her cookies, like in these chocolate hazelnut cookies I developed using a recipe from Le Pecq Chocolaterie in our neighbourhood (and best suited for a goûter, afternoon snack), there are times when I prefer dried fruits at breakfast and so we love these healthy cookies to start the day, as they’re low in sugar and packed with gorgeous moist cranberries.

Try this recipe and you’ll find it’s so versatile: in Winter, we love adding some vibrant orange zest too but they’re just as good without.  Would you believe I’m so behind on le blog, that I realised I hadn’t posted this recipe since January 2017, when I took the photos in preparation for this.  Ahem – I have some online cleaning to do!  Thanks to my good Scottish friend, Sandra, for asking for the recipe! Enjoy.

Breakfast Oat Cookies

Breakfast Oat Cookies
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Breakfast oat cookies with ground hazelnuts and cranberries (plus also good with orange). A deliciously healthy start to the day with reduced sugar, plus a perfect quick teatime snack to tide you over until dinner without the guilt

Course: Breakfast, teatime
Cuisine: American, British, French
Servings: 12
Calories: 163 kcal
Author: Jill Colonna
Ingredients
  • 80 g (3oz) butter softened
  • 50 g (1.75oz) brown cane sugar (Cassonade)
  • 70 g (2.5oz) ground hazelnuts
  • 30 g (1oz) oatmeal
  • 50 g (1.75oz) plain (all-purpose) flour
  • 1 tsp baking powder
  • 1 tsp salt fleur de sel
  • 1 egg organic
  • 100 g (3.5oz) dried (but moist) cranberries
  • zest of an organic (unwaxed) orange (optional)
Instructions
  1. Preheat the oven to 200°C/180°C fan/400°F/Gas 6.

  2. Whisk together the butter and sugar in a large bowl until a mousse forms.

  3. Add all the other ingredients and ensure they're mixed together.

  4. Line a baking tray with baking parchment or with a silicone mat.  Form little balls using a couple of dessert spoons, spacing them quite apart (as they expand slightly during cooking) then lightly tap them down to flatten.

  5. Lower the oven temperature to 170°C/150°C fan/340°F/Gas3 then cook the cookies for 15 minutes.  Transfer to a wire rack to cool.

Recipe Notes

Best eaten on the day they're made, even better slightly warm from the oven.  However, if you make them the night before, they're good the next morning if stored under a cake bell or in aluminium foil once cooled.

If the cranberries are not very moist, soak them in a little orange juice for 15 minutes, then drain off the juice before starting the recipe.  The orange is delicious over winter but the cookies are also just as good without it.  You'll see - it's a very versatile cookie recipe!

 

Jill Colonna

MadAboutMacarons.com

Breakfast oat cookies

PIN me now and make me later!

If you prefer your cookies with chocolate, then simply omit the cranberries and replace with good quality bitter dark chocolate chips which also match so well with the hazelnuts and orange.

Have you made any of the recipes from le blog, my books, or fancy making these breakfast oat cookies?  Please take a picture and hashtag it #MadAboutMacarons on Instagram or Facebook or simply share the recipe with your friends and tell them to join me on le blog! Thanks for popping in.

Breakfast oat cookies

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