I made marmalade! Of course, the perfect way to enjoy marmalade is spread on hot buttered toast. Unfortunately, I have neither the metabolism nor the time to eat hot buttered toast every morning so here’s a (slightly) healthier way of getting your marmalade fix. Make a batch of these gluten free lovelies at the weekend and grab one as you dash out the door in the morning or savour with a cuppa for your 3pm fix during the week.
Notes on my recipe
This recipe is adapted from Hugh Fearnley-Whittingstall’s Oaty, nutty, fruity cookies in River Cottage Light & Easy.
Ingredients – makes 10-12 cookies
- 200g crunchy peanut butter (no added sugar and palm oil free please – I like Meridian)
- 25g runny honey
- 50g thick cut marmalade – cut up any big bits of peel
- 1 large egg
- ½ tsp bicarbonate of soda
- 60g dried fruit (a mix of currants and raisins works nicely)
- 50g thick rolled oats
- Preheat the oven to 170°C/340°F/gas mark 3 and line a baking tray with baking paper.
- Beat the honey with the peanut butter in a mixing bowl. Add the marmalade and beat again.
- Drop in the egg and beat thoroughly until combined.
- Add the bicarb (distributing it around the bowl) and mix it in.
- Add the dried fruit and oats. Mix in until evenly distributed through the mixture.
- Put heaped dessert spoonfuls of the mixture onto your baking tray, leaving a little room between each one. I flattened each sticky dollop to ensure the end result was cookie-shaped.
- Bake for 12-15 minutes and then leave to cool.