These crunchy, oaty cookies make great treats for dipping in your tea. The kids will love them, too
- 225g (8oz) self-raising flour
- 175g (6oz) porridge oats
- 5ml (1tsp) baking powder
- 250g (9oz) butter, softened
- 200g (7oz) golden caster sugar
- 2.5ml (½ tsp) vanilla essence
- 100g (4oz) raisins
- 100g (4oz) no-need-to-soak apricots, chopped
Preheat the oven to 180ºC (350ºF, gas mark 4). Lightly grease two large baking sheets. Mix the flour, oats and baking powder together. Beat the butter, caster sugar and vanilla essence together until creamy. Stir in the flour mixture and dried fruit and mix to a dough using your hands.
Divide and roll the mixture into about 24 balls and place well apart on the baking sheets. Flatten each ball with your fingertips to about 6mm (¼ in) thickness.
Bake for 12-14 mins until golden. Cool on the baking sheets for a few mins until firm enough to transfer to a wire rack. Leave to cool completely.
Top tip for making Oat, apricot and raisin cookies
Fancy a sweet treat? Replace the raisins and apricots with 100g (4oz) white chocolate chips and 100g (4oz) sweetened dried cherries or cranberries.