4 oz (100 g) polyunsaturated margarine
3/8 cup (75 g) light muscovado sugar
grated rind of 2 oranges
1 egg yolk, beaten
1 1/2 cups (150 g) 5 oz self-raising wholemeal flour
20 g (3/4 oz) rolled oats
3/8 cup (75 g) light muscovado sugar
grated rind of 2 oranges
1 egg yolk, beaten
1 1/2 cups (150 g) 5 oz self-raising wholemeal flour
20 g (3/4 oz) rolled oats
method
1. Lightly grease 2 baking sheets and set aside.
2. Cream the margarine, sugar and half the orange rind together, then beat in the egg yolk.
3. Add flour and mix to a stiff dough.
4. Divide the dough into 20 walnut-sized balls.
5. Mix the remaining orange rind with the oats and roll the balls in this to coat all over.
6. Put on the baking sheets and bake at 190°C (375°F) mark 5 for 10 - 15 minutes, until golden brown.
7. Cool for a few minutes on the baking sheets, then transfer to wire racks to cool completely.
8. Store in an airtight container.
2. Cream the margarine, sugar and half the orange rind together, then beat in the egg yolk.
3. Add flour and mix to a stiff dough.
4. Divide the dough into 20 walnut-sized balls.
5. Mix the remaining orange rind with the oats and roll the balls in this to coat all over.
6. Put on the baking sheets and bake at 190°C (375°F) mark 5 for 10 - 15 minutes, until golden brown.
7. Cool for a few minutes on the baking sheets, then transfer to wire racks to cool completely.
8. Store in an airtight container.
serving amount
makes 20
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