The recipe for these cookies came from a cookbook called ‘Cupcakes & Cookies’ which I was given as a leaving present from my friends in
Liverpool. I made a few alterations to the
recipe mainly due to what I had in the cupboard but the next time I make them,
I’ll do the same again as they turned out delicious. To make them look a bit
neater though, I would chop the dried fruit and nuts up into smaller pieces.
90g rolled oats
150g wholewheat plain flour
125g caster sugar
2 tsp cinnamon
55g chopped dried apricots
70g chopped hazelnuts
2 tablespoons golden syrup
½ tsp bicarbonate of soda
Preheat the oven to 150°C. Line a baking tray with greaseproof paper. Combine all dry ingredients. Melt butter and golden syrup. Pour into dry ingredients and mix. Roll tablespoons of the mixture into balls, flatten slightly with hands and place on baking tray 5cm apart. Bake for 20mins, cool cookies on tray.
Oh and this is the first time I've used my beautiful new cake stand which was a Christmas present, thanks Jamie.