Makes 12 cookies
Ingredients
- 2 Florida Grapefruit, zest and juice
- 100g California Prunes, chopped
- 150ml vegetable oil
- 200g golden caster sugar
- 1 large free-range egg
- 1 tsp ground cinnamon
- 140g plain flour
- ¼ tsp bicarbonate soda
- 300g porridge oats
Preparation
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 minutes | 15 minutes | 45 minutes |
1. Pre-heat the oven to 160c and line 2 baking trays with baking parchment.
2. Zest and juice the Florida Grapefruit over the chopped California Prunes in a bowl and set to one side to soak for 15 minutes.
3. Meanwhile, in a large bowl, mix the oil and sugar.
4. Gradually beat in the egg with a little of the Florida Grapefruit juice that the prunes are soaking in.
5. Sift the flour, cinnamon, bicarbonate soda and a pinch of salt into the bowl, then add the oats.
6. Finally, mix in the soaked California Prunes. Make sure you lift them out of the juice and give them a little squeeze.
7. Drop heaped tablespoons of the cookie dough onto the baking trays and shape with wet hands into a cookie shape, well-spaced apart as they will spread when cooking. Bake for 12-15 mins until golden.
8. Leave to cool on the trays for 10 mins before eating. They will keep in an airtight container for up to 3 days.
