Oaty energy cookies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 6
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Showing items 1 to 3 of 6
- 50g ready-to-eat dried apricot
- 50g soft butter
- 50g light brown sugar
- 2 tbsp condensed milk(look for it in tubes)
- 50g rolled oats
- 85g self-raising flour
Nutrition: per cookie
- kcal201
- fat8g
- saturates5g
- carbs28g
- sugars14g
- fibre2g
- protein4g
- salt0.3glow
Method
step 1
Heat oven to 150C/130C fan/gas 2. Line a baking tray with baking parchment. Using children’s scissors, cut the apricots into small pieces.
step 2
Put the butter and sugar in a mixing bowl and beat well with a wooden spoon. Use very soft butter to make it easy for young wrists to beat the butter and sugar together. Add the condensed milk, beat well, then add the oats and apricots, and mix well again. Finally, add the flour and mix until it starts to disappear – you can use your hands to mix it, too.
step 3
Bring the dough together into one big ball, then break into 6 equal-sized lumps (this ensures the cookies bake at the same time). Roll each into a ball, then squash onto the baking parchment with the palm of your hand.
step 4
Bake for 25-30 mins until golden on the edges. Leave to cool on the tray. The cookies will keep in an airtight container for up to 3 days.
