oatmeal cookies

makes 25

200 g (7 oz/2 cups) rolled (porridge) oats

90 g (3¼ oz/1 cup) desiccated coconut

150 g (5½ oz) pitted dried dates, chopped

250 g (9 oz/1 cup) ricotta cheese

115 g (4 oz/¹/₃ cup) golden syrup

3 free-range eggs

60 ml (2 fl oz/¼ cup) cold-pressed oil of your choice

2 large ripe bananas, mashed

Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with baking paper.

Combine the oats, coconut and dates in a large bowl.

In a separate bowl, beat together the ricotta cheese, golden syrup, eggs, oil and mashed banana until well combined. Add to the dry ingredients and stir well until the mixture holds together — if it is crumbly, add a little water, a small amount at a time, stirring well after each addition.

Drop 1 tablespoonful of the mixture at a time onto the prepared tray, leaving enough room for spreading between each one. Use a fork to flatten the mixture slightly. Bake for about 20 minutes, or until cooked through. Remove from the oven and allow to cool on the tray for 10 minutes, before transferring to a wire rack to cool completely.

The oatmeal cookies can be stored in an airtight container for up to 10 days.

Tip: Instead of dates, you can use the same quantity of drained soaked raisins, sultanas (golden raisins) or chopped dried apricots. If you like, sprinkle some sesame seeds over the top of each cookie before baking.