Handy for summer travel: quick to make, and chewing the oats will keep little mouths occupied for a while. I created the original recipe when my son was a baby, so it didn't have any sugar. It was only during the Little Chefs course on Friday that one of the mums pointed out the lack of sugar - so, as we were catering for toddlers, we sprinkled some on top of the biscuits. It's optional however, for those with not so much of a sweet tooth, the banana might be sufficient!
For 10 large biscuits:
Ingredients:
110 g butter, melted
2 bananas
1 egg
85 g plain flour
55 g small oat flakes
handful of blueberries
caster sugar, to sprinkle (optional)
Method:
- preheat the oven to 180'C/fan 160'C and line two baking trays with baking paper
- mash the bananas with a fork
- mix mashed bananas, melted butter and egg
- mix flour and oatflakes
- stir the dry ingredients into the wet ones to the count of 10 - bits of flour showing is not a problem
- add the blueberries and stir 3 more times
- spoon the mixture onto the baking paper, leaving plenty of space between biscuits - one heaped tablespoon of mixture will make one biscuit
- sprinkle with caster sugar, if using and bake in the oven for 20 minutes
And a few tips:
- to melt the butter, place it in the preheating oven (if you don't have a microwave oven, like me)
- raspberries work well too, and dried fruit in the winter should be worth a try
*The bold text in the recipe shows the steps that the Little Chefs did (with supervision).*
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