TODAY’S RECIPE: Fruity flapjack cookies

HEALTHY treat for the family. Makes: 12. Ingredients

125g jumbo oats 150g softened butter 100g muscovado sugar 1 egg 1 tbsp golden syrup ½ tsp vanilla extract 100g self-raising flour 100g mixed dried fruit

Method

75g dried apricots, finely chopped 50g desiccated coconut ½ tsp ground cinnamon 1 Heat oven to 180c/160c fan/gas 4. Scatter oats over a baking tray and bake for 20 minutes, until lightly browned. Set aside to cool. 2 Tip butter and sugar into a bowl and whisk for two minutes until fluffy. Beat in egg, golden syrup and vanilla. Scatter in remaining ingredients, plus toasted oats and a pinch of salt. Beat until it’s a thick dough. 3 Line two baking sheets with parchment and put six spoonfuls of dough on each, spaced apart. Bake for 15 minutes until cookies have spread, are brown at edges but soft in the middle. Leave for five minutes, then transfer to a wire rack to cool.

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