Combine the rolled oats, sugar, apricots and flour in a large mixing bowl and mix well. Place the golden syrup, bicarbonate of soda and water in a small bowl and stir until combined.
Add the butter and mix again. Add the butter mixture to the flour mixture and mix until well combined.
Set aside for 10 minutes to rest while you grease two baking trays with non-stick spray. Roll spoonful of the mixture into balls. Place on the prepared trays about 4cm apart.
Bake, turning the trays around once, baking for a total of 20 minutes or until golden brown. Transfer to a wire rack to cool completely. Serve.
Storage: These cookies will last for about a week in an airtight container.
Prep 15 minutes
Cook 20 Minutes