Ingredients:

Makes 24 cookies

150 grams plain flour
100 grams rolled oats - see note # 1
180 grams caster sugar - see note # 2
75 grams chopped dried apricots
100 grams sultanas
150 grams unsalted butter - chopped
2 tablespoons golden syrup
1 tablespoon cold water
Half teaspoon bicarbonate of soda

• Note # 1 Do not use instant oats
• Note # 2 I thought this was a-lot of sugar, so I only used 120 grams, cookies turned out perfect

Method:

1. Preheat oven to 180•C or 160•C Fan Forced
Line 2 oven trays with baking paper, set aside
2. In a large mixing bowl combine plain flour, rolled oats, caster sugar, dried apricots and sultanas. Combine butter, golden syrup, bicarbonate of soda and cold water in a small saucepan, over low heat. Cook, stirring for 3 to 4 minutes, or until the butter has melted. Carefully add the butter mixture to the oat mixture. Stir until well combined.
3. Roll level tablespoons of mixture into 24 balls. Place on prepared trays, 3 centimetres apart to allow for spreading. Flatten slightly.
Bake, one tray at a time, for 15 to 18 minutes or until golden and just firm to touch. Allow to stand on baking tray for 5 minutes,
Transfer to a wire rack to cool completely

Recipe from Taste