Apricot and oat cookies

Method

• 1
  Preheat oven to 160°C. Line two baking trays with non-stick baking paper.
• 2
  Combine the rolled oats, sugar, apricots and flour in a bowl. Place the golden syrup, bicarbonate of soda and 1/4 cup (60ml) boiling water in a small heatproof bowl. Stir until well combined. Set aside for 2-3 minutes. Stir in the butter.
• 3
  Add the golden syrup mixture to the dry ingredients until well combined. Set aside for 10 minutes.
• 4
  Roll spoonfuls of the mixture into balls. Place on the lined trays about 4cm apart. Bake, swapping the trays around once, for 15-18 minutes or until golden brown. Transfer to a wire rack to cool completely. Repeat with remaining mixture.