Dried Fruit Cookie Recipes - Oat and Hazelnut Cookies

Ingredients

• 2 large egg whites

• 1/2 cup/100 g raw sugar (Demerara or Barbados)

• 1 tbsp vanilla sugar

• 1/2 cup/75 g old-fashioned rolled oats

• 1/2 cup/50 g finely ground hazelnuts

• 1 tbsp very finely chopped dried figs

• 1 tbsp fresh lemon juice

• Grated zest of 1 lemon

• 2 tbsp sunflower seeds

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Line three cookie sheets with parchment paper.

2. Beat the egg whites and 1 tablespoon raw sugar in a large bowl with an electric mixer at medium speed until soft peaks form.

3. With mixer at high speed, gradually add the remaining raw sugar, beating until stiff peaks form. Use a large rubber spatula to fold in the vanilla sugar, oats, hazelnuts, and figs.

4. Drizzle with the lemon juice and sprinkle with the zest. Drop teaspoons of the mixture 1 inch (2.5 cm) apart onto the prepared cookie sheets.

5. Sprinkle with the sunflower seeds. Bake, one sheet at a time, for 12-15 minutes, or until lightly browned.

6. Cool the cookies on the cookie sheet for 15 minutes. Transfer to racks and let cool completely.