Gooey chocolate cherry cookies
If you like American-style cookies, you’ll love
these pale, chewy delights. Plus, they can be baked from frozen
Rudolph’s carrot flapjacks
Makes 16
Easy
Prep:
Cook:
These moist oaty slices are packed full of fruits, seeds and spices - a great bake to make with the kids
Skip to ingredients
- 200g butter
- 100g golden syrup
- 50g soft light brown sugar
- 300g rolled oats
- 2 grated carrots
- zest 1 orange
- 100g chopped apricot
- 1 tsp cinnamon
- 50g pumpkin seed
Nutrition: per serving
- kcal302
- fat17g
- saturates9g
- carbs28g
- sugars14g
- fibre3g
- protein6g
- salt0.3glow
Method
step 1
Heat oven to 160C/140C fan/gas 3. Line an 18cm square baking tin with greaseproof paper. Melt butter, golden syrup and sugar in a large pan. Mix in rolled oats, carrots, orange zest, apricots, cinnamon and pumpkin seeds. Stir everything well, then pack into the prepared tin, pushing down firmly. Bake for 40-45 mins, then cool in the tin before slicing into 16 squares.
