Toast oats before mixing them into the dough to make these fruity cookies, a delicious hybrid of syrupy flapjacks and coconut macaroons
Prep:20 mins
Serves 12
125g jumbo oats150g softened butter100g light muscovado sugar1 egg1 tbsp golden syrup½ tsp vanilla extract100g self-raising flour100g mixed dried fruit or raisins75g dried apricots, finely chopped50g desiccated coconut½ tsp ground cinnamon (optional)
STEP 1Heat 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.STEP 2Line two baking sheets with baking parchment and arrange six large spoonfuls of dough on each, well- spaced 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.
