My kids love to get involved in the cooking. Usually they see my cooking, draw up a stool and join in. Yesterday we had a rare afternoon at home. The summer has been full on outdoor fun, so being torrential rain the kids came up with a plan “Mummy lets make biscuits”. Normally I would be pretty up for this plan, but yesterday, unusually, I was feeling the lure of the sofa… However, I am a huge believer in getting children cooking young and as they had intiated it this time, I really couldn’t refuse. A quick flick through some reciipes for inspiration and we decided on adapting a River Cottage recipe.
This was a total cop-out on my behalf as it was so quick to make so I still got some sofa time, curled up with a freshly baked cookie and a cuppa. Extra bonus is our snack tin is topped up for at least a day (these dollops of goodness are going fast).
I adapted the recipe using prunes to sweeten, a banana to replace some peanut butter and omitting the raisins on request. It ended up being a great way to use up the claggy bit of peanut butter at the end of the pot.
Happy kids, freshly healthy cookies, a huge train track and mummy got 15 minutes of peace, which is what weekends are all about.
- 150g peanut butter
- 100g prunes, finely chopped
- 1 medium ripe/over-ripe banana
- 1 medium egg
- 50g oats
- 1/4 tsp bicarbonate of soda
- Preheat the oven to Gas Mark 3.
- Measure out the peanut butter.
- Chop the prunes finely and break the banana into chunks.
- Mix together, then add the egg and mix.
- Now add the oats and bicarb and mix.
- The mixture will be very sticky, place spoonfuls onto a greased baking tray.
- Flatten slightly with the top of a spoon.
- Bake for 10-12 minutes.
