Fruity Flapjack Cookies Recipes

Steps:

• Preheat the oven to 180C (356F)
• Beat together the margarine, sugar and golden syrup until a smooth paste
• Next add the oats and mix so that they are properly blended
• After the oats add the flour and nutmeg, once again mix thoroughly
• Stir in raisins or chocolate chips if desired
• Taking a greased tray, make 8 small balls from the mixture. Position them on the tray and pat down slightly
• Bake for 10 minutes until the edges of the cookies look golden.
• Note that when you first take them out of the oven they will still seem very soft. Leave them to cool before transferring to a wire rack, once cool they will become firm

Steps:

• 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.
• Line 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.