Serves 22
Ingredients
- 100g rolled oats
- 50g bran flakes (I use fruit and fibre)
- 90g desiccated coconut
- 185g plain flour
- 140g soft light brown sugar
- 100g raisins
- 185g butter
- 60g runny honey
- 30ml water
- 1 orange zest
- 1 lemon zest
- 1 tsp bicarbonate soda
Method
- Preheat oven to 170°C vent open / Esse Dial Guide MODERATE (Aim for the dial reading to be in the middle of MODERATE).
- Line 2 trays with baking parchment.
- Combine all dry ingredients except bicarbonate soda. Melt water, butter, honey together and add bicarb. Pour this into the dry and mix well. Roll into balls of 40g.
- Place on your lined trays 5 cm apart.
- Bake 18-20 mins.
If you don’t want to bake them all, freeze the raw dough balls and bake whenever you want some.
Recipe baked in the ESSE Ironheart wood fired cooking stove by Dominique Ashford.
Dominique runs Dale House Barn and B&B in the Forest of Bowland, offering gourmet countryside and cooking retreats. Guests can experience bread making and game cookery using the ESSE electric range cooker and relax by the warmth of the Ironheart after a day exploring Gisburn forest or the heather moorlands of Bowland Knots.
