Apricot and sultana oat cookies

SERVES: 24

PREP TIME: 20 MINUTES

COOKS IN: 35 MINUTES

Ingredients

• 1 1/4 cups plain flour
• 1 cup rolled oats
• 3/4 cup caster sugar
• 1/2 cup diced dried apricots
• 1/2 cup sultanas
• 150g butter, chopped
• 2 tablespoons golden syrup
• 1/2 teaspoon bicarbonate of soda

Method

• Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
• Combine flour, oats, sugar, dried apricots and sultanas in a large bowl. Combine butter, syrup, bicarbonate of soda and 1 tablespoon cold water in a small saucepan over low heat. Cook, stirring for 3 to 4 minutes or until butter has melted. Carefully add butter mixture to oat mixture. Stir until well combined.
• Roll level tablespoons of mixture into 24 balls. Place on prepared trays, 3cm apart, allowing room for spreading. Flatten slightly. Bake, one tray at a time, for 15 to 18 minutes or until golden and just firm to touch. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.