Fruity Flapjack Cookies

• rolled oats↗125g jumbo g

  jumbo

• soft butter↗150g g
• light muscovado sugar↗100g g
• egg↗1
• golden syrup↗1 tbsp tbsp
• vanilla extract↗½ tsp tsp
• self‑raising flour↗100g g
• raisins↗100g mixed dried fruit or g

  mixed dried fruit

• dried apricots75g dried g

  finely chopped

• coconut flakes↗50g g
• cinnamon↗½ tsp ground tsp

  (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with fan/gas 4. Spread the oats onto a baking tray and bake for 20 minutes, turning once, until toasted. Remove from the oven and let cool. Transfer the butter and sugar to a bowl and beat with an electric whisk for 2 minutes until fluffy. Add the egg, golden syrup and vanilla, then beat until fully combined. Add the flour, all dried fruits, coconut, cinnamon (optional), the toasted oats and a pinch of salt. Beat again until everything is incorporated and a thick dough forms. Use the dough immediately or cover and refrigerate for up to two days.

2. 2

   Line two baking trays with parchment paper and place six large spoonfuls of dough on each, spaced well apart. Bake for 15 minutes (or 18‑20 minutes if the dough is cold from the fridge) until the cookies spread, become brown at the edges but remain soft in the centre. Let cool on the trays for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container or jar for up to five days.