These delicious soft cookies are a perfect treat at home or in the lunchbox. You can swap the apricots with any ready-to-eat dried fruit such as raisins, peach, pineapple or mango. They also freeze very well and defrost in no time at all when needed.
Typical nutritional content (per portion)
100g (4oz) butter or polyunsaturated margarine, at room temperature
175g (6oz) light brown sugar
2 eggs, lightly beaten
150g (5oz) wholemeal flour
150g (5oz) plain flour
1 teaspoon bread soda
150g (5oz) porridge oats
75g (3oz) ready-to-eat dried apricots, finely chopped
2 – 3 tablespoons low fat milk
Preheat the oven to 180°C/ 350°F/Gas mark 4. Place the butter or margarine and sugar in a large bowl and using a hand-held beater or wooden spoon cream together until light and fluffy. Slowly add in the eggs until evenly combined.
Sieve the wholemeal and plain flour into a separate bowl with the bread soda, then add to the sugar mixture and gently fold in. Finally fold in the porridge oats and apricots, adding enough of the milk to stop the mixture is becoming too dry and difficult to mix.
Form into walnut-sized balls and arrange on large non-stick sturdy baking sheets, well spaced apart to allow some room for expansion. Sprinkle each cookie with a few flaked almonds and then gently flatten with a fork or your hand. Bake for 12 – 15 minutes until cooked through and lightly golden.
