Pecan and Cranberry Cookies

• 1 tbs golden syrup
• 100 g / 3½ oz light muscovado sugar

Measure the syrup into a heavy-based saucepan and add the sugar and butter. Stir together over low heat until the butter has melted. Remove from the heat and cool slightly before mixing in the other ingredients: flour, oats, cranberries and pecans.

Place rounded tablespoons of the mixture on the prepared baking sheet leaving room for the cookies to spread. Use your fingers to shape each