Fruity flapjack cookies

MAKES 12 PREP 20 mins COOK 40 mins EASY V

125g jumbo oats

150g softened butter

100g light muscovado sugar

1 egg

1 tbsp golden syrup

½ tsp vanilla extract

100g self-raising flour

100g mixed dried fruit or raisins

75g dried apricots, finely chopped

50g desiccated coconut

½ tsp ground cinnamon (optional)

1 Heat the oven to 180C/160C fan/ gas 4. Scatter the oats over a baking tray and bake for 20 mins, turning once until lightly browned. Remove from the oven and set aside to cool. Tip the butter and sugar into a bowl and beat with an electric whisk for 2 mins until fluffy. Crack in the egg and add the golden syrup and vanilla, then beat until completely combined. Scatter in the flour, all the dried fruit, the coconut, cinnamon (if using), the toasted oats and a pinch of salt. Beat again until everything is combined and you have a thick dough.

Use the dough straightaway or cover and chill for up to two days.

2 Line two baking sheets with baking parchment and arrange six large spoonfuls of dough on each, wellspaced apart. Bake for 15 mins (or 18-20 mins if the dough is fridge cold) until the cookies have spread and are brown at the edges but soft in the middle. Leave to cool on the baking sheet for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight container or tin for up to five days.

PER SERVING 247 kcals • fat 12g • saturates 7g •

carbs 31g • sugars 18g • fibre 2g • protein 3g • salt 0.4g