These little cookies are soft and chewy when still warm, they they crisp up as they cool. Store in an airtight container.
Makes 16
100g (3½ oz) clear honey
50g (1¾ oz) low fat spread
60g (2oz) dried cranberries
15g (½ oz) flaked almonds
80g (3 oz) porridge oats
80g (3 oz) self raising flour
Low fat cooking spray
Method
Preheat the oven to Gas Mark 4/180°C/fan oven 160°C.
Put the honey and low fat spread in a small pan and heat gently until melted.
Mix the cranberries, almonds, porridge oats and flour together in a bowl, then pour in the honey mixture. Stir to bring together.
Spray a non stick baking tray with the cooking spray and spoon on the mixture in 16 mounds. Flatten slightly with the back of a spoon.
Bake for 10 minutes until set and golden brown, then cool on a wire rack.
