Step 1

Chop all the dried fruits and walnut halves into small pieces.

Step 2

Preheat the oven at the gas mark 3/ 160°C/ 320°F.

Step 3

Prepare 2 large baking trays. You can either grease them or line them with greaseproof baking paper.

Step 4

Place the butter, sugar and honey in a saucepan. Cook at low heat until all is melted. Stir gently to mix and combine. Set aside.

Step 5

Sieve the flour into a mixing bowl and add the porridge oats. Give it a stir.

Step 6

Then stir in the chopped raisins, figs, cranberries and walnuts.

Step 7

Make a well in the centre and pour in the butter mixture as you carefully stir it using a wooden spoon or a spatula.

Step 8

Mix well until it becomes a dough. But make sure you don’t knead it. If the dough feels too dry and hard, you can add one teaspoon or two of milk.

Step 9

Divide the dough into 20-24 pieces. Roll them into small balls and flatten them to approximately 0.5 cm/ 0.19 inch in thickness. Place the flattened cookie dough on the prepared tray.

Step 10

Bake the cookies in the preheated oven for about 20 minutes. Leave to cool on the baking trays.