I loved making these biscuits with my little daughter, though being the tender age of 2 years and 4 months, her main interest was tasting the ingredients as they went into the bowl and of course the very important job of licking the whisks and wooden spoon!
They are a nice light, slightly chewy biscuit and have a bit of a wholesome feel to them due to the porridge oats.
125g butter (softened)
150g light brown sugar
1 lg egg
1 tbsp milk
few drops of vanilla essence
100g self-raising flour
150g porridge oats
80g dried cranberries
Preheat the oven to 350 F. Cream the butter and sugar together until light and fluffy. Add the milk, egg and essence and beat well. Stir in sifted flour, oats and cranberries until well incorporated.
Spoon desertspoonfuls onto lined baking sheets. Making sure to leave plenty of room for the mixture to spread. Bake for 15-20 minutes (until the edges are beginning to brown).
Leave to cool on the baking tray for 5-10 minutes then transfer to a wire rack and finish cooling.
Enjoy with a nice hot cuppa!