Oat and Lemon Marañuelas: A Coastal Spanish Treasure
I discovered marañuelas during a culinary journey through Asturias, where a grandmother shared her century-old recipe with me. These humble cookies tell the story of coastal communities making magic with simple ingredients - oats, lemon, and love. The way her weathered hands shaped each cookie into delicate twists reminded me that the best recipes carry the soul of their makers. Now I've reimagined them with wholesome flours and natural sweeteners, honoring tradition while embracing modern wellness.
9Ingredients
- 250 g Oat flour
- 80 ml Olive oil (extra virgin)
- 70 g Erythritol or Xylitol
- 1 unit Egg
- 1 unit Lemon zest
- 1 tsp Anise seeds
- 1 tsp Baking powder
- ¼ tsp Salt
- 1 tbsp Almond milk (optional)
Nutrition Facts
Instructions
Preheat oven to 170°C (340°F). Line a baking sheet with parchment paper.
In a large bowl, whisk together the oat flour, erythritol (or xylitol), baking powder, salt, and anise seeds.
Add the olive oil, egg, and lemon zest to the dry ingredients. Mix until just combined. If the dough is too dry, add almond milk one tablespoon at a time until it comes together.
Form the dough into a ball. On a lightly floured surface (use oat flour), roll out the dough to about 0.5 cm (1/4 inch) thickness.
Use cookie cutters or a knife to cut out desired shapes. Place the cookies onto the prepared baking sheet.
Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep an eye on them, as oat flour can burn easily.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature. They will keep for several days.
Chef's Tip
The secret to perfect marañuelas lies in the dough texture - it should be firm enough to shape but tender enough to bite. When using spelt flour, let the dough rest for 15 minutes before shaping, as it absorbs moisture differently than wheat flour.
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Oat and Lemon Marañuelas: A Coastal Spanish Treasure
Ingredients
- 250 g Oat flour
- 80 ml Olive oil (extra virgin)
- 70 g Erythritol or Xylitol
- 1 unit Egg
- 1 unit Lemon zest
- 1 tsp Anise seeds
- 1 tsp Baking powder
- 0.25 tsp Salt
- 1 tbsp Almond milk (optional)
Instructions
- Preheat oven to 170°C (340°F). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the oat flour, erythritol (or xylitol), baking powder, salt, and anise seeds.
- Add the olive oil, egg, and lemon zest to the dry ingredients. Mix until just combined. If the dough is too dry, add almond milk one tablespoon at a time until it comes together.
- Form the dough into a ball. On a lightly floured surface (use oat flour), roll out the dough to about 0.5 cm (1/4 inch) thickness.
- Use cookie cutters or a knife to cut out desired shapes. Place the cookies onto the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep an eye on them, as oat flour can burn easily.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature. They will keep for several days.
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