Oatmeal Cookies Recipe

Ingredients :

185g rolled oats

90g desiccated coconut

150g stoned dates, chopped

250g ricotta cheese

4 tbsp golden syrup

3 eggs

60ml oil

2 large, ripe bananas, mashed

water

1. Combine the rolled oats, coconut and dates.
2. In a separate bowl, beat together the cheese, syrup, eggs, oil and mashed banana.
3. Add the banana mixture to the dry ingredients and stir until well combined.
4. The mixture should hold together fairly well; if it is very crumbly, add water, a little at a time, working it in well after each addition, until it holds together.
5. Thoroughly grease a baking sheet.
6. Drop tablespoonfuls of the mixture on to the baking tray leaving plenty of space between cookies.
7. Use a fork to flatten the cookies slightly.
8. Bake in a preheated oven for 20 minutes.
9. Leave the cookies to cool on the baking tray for 10 minutes, then remove and finish cooling on a wire rack.

To store - Keep in an airtight tin for up to 10 days.

To vary - Instead of dates, use the same quantity of soaked raisins, sultanas or chopped dried apricots. If you like, sprinkle some sesame seeds over the top of each cookie.

Makes : 25

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