Heat oven to 150C/130C fan/gas 2.
Line a baking tray with baking parchment.
Using children’s scissors, cut the apricots
into small pieces.
Put the butter and sugar in a mixing
bowl and beat well with a wooden spoon.
Use very soft butter to make it easy for
young wrists to beat the butter and sugar
together. Add the condensed milk, beat well, then add the oats and apricots,
and mix well again. Finally, add the
flour and mix until it starts to disappear –
you can use your hands to mix it, too.
Bring the dough together into one big
ball, then break into 6 equal-sized
lumps (this ensures the cookies bake at
the same time). Roll each into a ball,
then squash onto the baking parchment
with the palm of your hand.
Bake for 25-30 mins until golden on
the edges. Leave to cool on the tray.
The cookies will keep in an airtight
container for up to 3 days.