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
50g (1.75oz)brown cane sugar(Cassonade)
70g (2.5oz)ground hazelnuts
50g (1.75oz)plain (all-purpose) flour
1tspsaltfleur de sel
100g (3.5oz)dried (but moist) cranberries
zest of an organic (unwaxed) orange(optional)
Preheat the oven to 180°C/160°C fan/360°F/Gas 4.
Whisk together the butter and sugar in a large bowl until a mousse forms.
Add all the other ingredients and ensure they're mixed together.
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.
Book the cookies for about 15 minutes until golden brown. Transfer to a wire rack to cool.
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 ColonnaMadAboutMacarons.com