Ingredients

• 3 medium eggs
• 1 teaspoon vanilla extract
• 2 medium clementines, zested and juiced
• 100 g dried cranberries
• 100 g dried currants or raisins
• 22 g margarine or butter
• 440 g soft light brown sugar

• 300 g plain flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon salt
• 160 g porridge oats
• 1-3 teaspoons ground nutmeg
• 1-3 teaspoons ground cinnamon

Cooking guidelines

Break the eggs into a bowl, add the vanilla extract and the rind from both clementines, as well as the juice from one of them. Beat together. Then add the dried fruit to the egg mixture and chill for up to one hour (so the fruit absorbs some of the liquid, and flavour).

In one medium mixing bowl, cream together the butter and sugar – it might be easier to zap it in the microwave for a few seconds to soften the butter, as there's so much of it!

In a large mixing bowl, combine all of the remaining dry ingredients, adding as much or as little of the spices as you would like.

Mix in the butter-sugar combination with the dry ingredients in the large mixing bowl. Next, take the chilled eggs and fruit, and thoroughly mix them into the large mixing bowl as well. It should result in a thick dough. If it's too thick to mix properly, add a small drop of milk, so that it loosens.

Preheat the oven to 180 C / Gas 4.

Chill the dough for a minimum of 20 minutes (but it can be left as long as overnight). Grease some baking trays, then take a dollop of dough per cookie and drop it onto the tray. (See tip at the bottom).

Cook for 8-14 minutes, depending on the size of cookie you have opted for. Leave them to cool on the baking trays for 5 minutes, before either eating warm, or cooling completely on a wire rack.