These little gems are so delicious you’d probably never
guess where the original recipe came from - but in fact I was introduced to
them by my nine-month-old nephew Jacob (oh, alright then – his mum, Teresa) and
they come from a baby-weaning book! You’d never know it though because they’re
sweet, crunchy and very very moreish, not to mention that since they were
originally concocted for little ‘uns, they are lower in sugar and fat than many
other cookie recipes.
60g oats (dry porridge oats are fine)
¼ tsp bicarbonate of soda
A good handful of sultanas, or any other dried fruit that
Preheat the oven to 180˚C (160˚C fan). Weigh out all the
ingredients except for the dried fruit, and mix them together really well – if
you’ve got an electric mixer or a hand-mixer, that will speed things up, but
otherwise you can just knuckle down with a good old wooden spoon. Carry on
mixing until all the ingredients combine in a soft dough – it might look a bit
dry to start with, but don’t be tempted to add more liquid, because it should
all come together. Once you’ve got the dough, add the dried fruit and mix that
in by hand.
Next, prepare a couple of baking trays – grease them with
a bit of margarine and then line them with greaseproof paper (the margarine is
just to help the paper stick to the tray – useful if you have a fan oven which
will blow the paper around!). Form the dough into blobs about the size of a 50p
and arrange them on the trays – don’t be tempted to squeeze as many in as you
can, because they spread quite a lot when they cook and you don’t want them
sticking together. Once they’re arranged, flatten each one slightly with the
back of a spoon.
Bake for about 15 minutes, for chewy cookies, or 18-20
for crispy ones.