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    Cinnamon, Honey and Lemon Oatmeal Cookies

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    Cinnamon, Honey and Lemon Oatmeal Cookies

    I love oatmeal cookies and have fond memories of my mother baking them with plenty of cinnamon. Her recipe calls for lots of sugar, vegetable shortening and flour. This is a slightly lighter version but just as delicious. The honey, lemon and cinnamon combination is rather hot toddy-like, so you could serve these with a clove-perfumed hot whisky, next to the fire.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes, plus cooling
    • Total time: 30 minutes, plus cooling 30 minutes

    Makes: 18 cookies


    • 125g unsalted butter
    • A good pinch of salt
    • 125g clear honey
    • 1 tbsp ground cinnamon
    • Finely grated zest of 2 lemons
    • 100g porridge oats or oatmeal
    • 200g jumbo rolled oats
    • 50g sesame seeds, toasted


    1. Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking parchment.
    2. Put the butter, salt, honey, cinnamon and lemon zest in a saucepan and heat gently until the butter has melted. Stir in the oats and seeds until evenly coated.
    3. Drop dessertspoonfuls of the mixture on to the baking sheet, leaving space for spreading between each cookie. Neaten the edges of each. Bake for 10-15 minutes or until golden in the centre and starting to brown at the edges. Cool for 10 minutes before removing from the paper, then leave to cool completely on a wire rack before serving.

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