Suitable from 9 months

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