• 1/4 cup (2 1/4 oz./65 g) butter
• 1 1/2 cups (5 1/2 oz./150 g) original rolled oats
• 1 egg
• 1/4 cup (2 oz./56 g) firmly packed light  brown sugar
• 1/2 tsp. ground cinnamon
• pinch of ground cloves
• 1/2 cup (4 oz./115 g) dried apricots or dried pitted dates, chopped in small pieces
• 1 tsp. grated lemon zest

MAKES 35

1. Line two baking sheets baking parchment. Preheat the oven to 350°F (180°C/Gas Mark 4). Melt the butter in a pan, add the rolled oats and brown them lightly; stir constantly. Transfer to a large plate and allow to cool.

2. Beat the egg, sugar, and spices with electric beaters until very fluffy. Stir in the oats, dried fruit, and lemon zest.

3. Using a moistened teaspoon, form the mixture into 35 walnut-sized mounds and place on baking sheets about 1 in. (5 cm) apart.

4. Bake the cookies, one sheet at a time, on the top shelf of the oven for 15–18 minutes until they are light brown. Place on a wire rack to cool.