Prep: 10 minutes
Cook: 12-15 minutes
Makes: 15 cookies
Suitable for freezing
What You’ll Need:
- 110g (3¾oz) soft unsalted butter or dairy-free spread
- 85g (3oz) light brown sugar
- 1 tsp vanilla extract
- 100g (3½oz) plain or gluten-free flour
- 100g (3½oz) porridge oats
- ½ tsp baking powder
- Pinch of salt (optional, if over 12 months)
- 50g (1¾oz) sultanas
What To Do:
- Preheat the oven to 200ºC (fan 180ºC), gas 6. Line two baking sheets with non-stick paper.
- Whisk the butter and sugar together in a bowl until light and fluffy.
- Add the vanilla extract, flour, porridge oats, and baking powder, and a pinch of salt if using. Whisk the mixture until all the ingredients are fully combined.
- Shape the mixture into 15 balls and place them, spaced out, on the baking tray. Flatten them down.
- Bake in the preheated oven for 12–15 minutes until light brown in colour. Cool on a wire rack.
- Freeze in a plastic container with a lid and, when needed, defrost at room temperature for several hours.
Recipes taken from Weaning by Annabel Karmel, published by DK priced £12.99. Available from all good bookstores. www.dk.com