- 50g ready-to-eat dried apricot
- 50g soft butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g light brown sugar
- 2 tbsp condensed milk (look for it in tubes)
- 50g rolled oats
Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…
- 85g self-raising flour
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.
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.
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.
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.
EquipmentTo make the cookies you'll need scales, mixing bowl, tablespoon, wooden spoon, children’s scissors, baking tray and baking parchment.
For parentsFor this, everything needs to be weighed/laid out beforehand. Cutting apricots with children’s scissors makes light work of the job, and means younger kids can own the task of chopping without using a knife. Dividing the mixture into 6 even-sized balls will teach kids basic division. Dividing by eye will come with practice and is easier for older children. To teach older kids about numbers, you can use electric scales to make sure each ball is roughly the same weight.
Before you startWash your hands, tie back long hair and put on an apron.