|Butter/Sunflower margarine||4 Ounce (100 Gram)|
|Date puree/Apricot puree||2 Ounce (50 Gram)|
|Whole-wheat flour||4 Ounce (100 Gram)|
|Porridge oats||4 Ounce (100 Gram)|
1. Preheat oven to gas mark 4, 180°C (350°F).
2. In a bowl cream butter or margarine and fruit puree together.
3. Add flour and oats to the mixture and beat to form a stiff dough.
4. Press or roll out the dough.
5. Cut into 12 small rounds.
6. Bake for 15 minutes until brown.
7. Cool on a wire rack.
8. Serve as a snack.