1

Preheat the oven to 180°C, fan 160°C, gas mark 4 and line 2 baking trays with baking paper. Melt the spread and golden syrup together in a pan. Remove from the heat and stir in the sugar. Then leave to cool for 2 minutes before stirring in the vanilla extract and the egg.

2

Add the flour, oats, bicarbonate soda, cinnamon, mixed spice and lemon zest. Then stir to combine. Fold the apple in to the mixture.

3

Spoon 14 scoops of the cookie mixture onto the prepared trays, spacing them well apart, then flatten slightly with wet fingers. Bake for 10 minutes until golden. Cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.

4

Mix the icing sugar with enough cold water to reach a drizzling consistency. Drizzle over the cooled cookies, then leave to set before serving. The cookies can be kept in an airtight container for up to 3 days, or frozen for up to 1 month.