Preheat the oven to 190°C and grease and flour two baking sheets.
Mix together the oats, flour, salt, bicarbonate of soda, and mixed spice.
Cream the margarine in a bowl and beat in the fruit purée a little at a time.
Beat the oat mixture into the creamed margarine and purée.
Place walnut-sized portions on the baking sheet leaving 5cm space between them.
Flatten the portions slightly with a fork.
Bake for 15 minutes until the cookies begin to turn golden.
Leave the cookies on the trays until they are cool and firm.