Flapjack or cookies? Cookies or flapjack? With these tasty biscuits you no longer need to choose.They can be rustled up in no time at all and use whatever dried fruit and nuts you have in your store cupboard.

Makes around 16 cookies

Ingredients:

200g soft unsalted butter

175g soft brown sugar

2tbsp golden syrup (feel free to substitute for maple syrup or honey)

2tbsp mixed spice

1tap ground cinnamon

Good grating of fresh nutmeg

175g rolled oats

200g self-raising flour

2tbsp baking powder

175g dried fruit, chopped ( I used a mixture of apricots, dates and currants)

100g nuts, chopped (I used walnuts, coconut and hazelnuts)

Pinch of salt

Method:

Cream the butter and sugar until light and fluffy.

Stir in the golden syrup until combined.

Mix in the remaining ingredients. The best way is just to get your hands in. You are looking for a reasonably firm dough, with the fruit and nuts well combined. If the dough is too loose mix in a bit more flour. If it’s too dry, mix through a little beaten egg or mikk.

Roll the dough into an even sausage, long enough to cut out 16 cookies. Wrap in cling film and chill for at least an hour. (You can easily double this recipe and freeze one half at this stage – simply defrost before baking)

Pre-heat your oven to 160°c/140°c fan/ gas 3.

Line your baking sheet with grease proof paper.

Cut the firm cookie dough into even rounds (you should get around 16)

Bake for 30/35 minutes until golden. They will feel soft when they come out of the oven, but will firm up as they cool. Once firm enough to move, transfer to a wire rack……although you won’t be able to resist at least one straight from the oven