To make your trail mix use a scoop and measure out the required parts of each component. Store in an airtight container and consume within one week.

Preheat oven to 180 C/ 160 C fan/ 350 F. Lightly grease two cookie sheets or line them with silicone baking mats.

Combine the flour, sugars, spices, salt, baking powder and bicarbonate of soda in a large bowl.

Rub the vegetable fat into the mixture with your fingertips until it resembles coarse breadcrumbs.

Add the porridge oats and the finely chopped trail mix and stir to combine.

Whisk together the egg, milk and vanilla and add to the dry ingredients. Stir well to make the cookie dough.

Pinch off bits of dough about the size of a walnut and roll into a ball. Place on the prepared cookie sheet and bake for 12-14 minutes, until golden.

Leave to cool for five minutes on the cookie sheets before transferring to a wire rack to cool completely.

The cookies will keep for up to a week in an airtight container. They also freeze well.