Soften the margarine and lightly knead with a whisk. If you have time, bring the margarine to room temperature, but if you're short on time, soften in the microwave.
Add the sugar and mix.
Add the beaten egg in 2-3 parts, mixing until smooth. If using a medium‐sized egg, add 1 tablespoon of milk.
Add the flour and fold in the batter with a rubber spatula.
Add the fruit granola and use a large spoon (like a serving spoon) to mix.
The dough is ready.
Use two wide‐mouthed spoons to transfer balls of dough onto baking sheets lined with kitchen parchment paper. They will stick easily, so you can press a bit with your finger. Press the tops down lightly with a spoon or your finger.
It's okay if it has a rough shape such as this.
Bake in an oven preheated to 180°C for 20 minutes. I bake two sheets at a time, but in this case, rotate the pans from top to bottom, bottom to top halfway through.
Transfer to cookie racks to cool and you're done.
Story Behind this Recipe
They're not hard to shape and you don't need to chill them in the refrigerator, so it's easy.
No need to sift the flour! Just knead a bit and it's okay. The granola is crunchy, but it won't be so strong when done. Adjust the sugar to taste. You can increase it if you like. 60 g gives it a delicate sweetness. I made it with margarine so that it'd be easy to knead, but if you make it with butter, it will be fragrant and delicious.