• 50 g (2 oz) soya margarine or other vegan spread
  • 6 tablespoons golden syrup
  • 125 g (4 oz) wholemeal plain flour
  • 75 g (3 oz) rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • pinch of freshly grated nutmeg
  • 50 g (2 oz) dried cranberries
  • 50 g (2 oz) raisins

Heat the spread with the syrup in a saucepan over a low heat, stirring, until melted. Remove from the heat, add the remaining ingredients and mix well.

Spoon the mixture on to a large baking sheet lined with baking parchment into 12 large mounds and press down slightly with the back of a spoon. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 8–10 minutes until the edges are golden but the centres are still soft.

Leave to cool for 2–3 minutes on the baking sheet before transferring to a wire rack to cool completely.

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