Muesli Cookies
I’m always banging on about how recipes are just a template. These cookies are the perfect example of that. Last time I made them I only had 2 cups of granola. Yes, I downsized the other ingredients in the appropriate ratio but even so, I didn’t have enough butter plus I wanted to use wholewheat flour and the last of the fruit mince.
Once you’ve made a recipe a few times you get a sense where and how to substitute. In this case, you’re looking for the right texture on the cooled dough, slightly sticky and moist.
Have a go, take a risk and enjoy the process.
ingredients
- 3 cups bought muesli (whatever needs using up)
- ½ cup plain flour
- ⅓ cup brown sugar
- 100g butter, melted and cooled
- ⅓ cup honey
- 1 egg
Preheat oven to 170 degrees Celsius.
Whisk the wet ingredients together then stir this into the dry ingredients until combined.
Rest the dough for 15 minutes in the fridge then roll into balls (1-2 tbsp size) and place on a biscuit sheet. Slightly flatten the balls then bake for 10-12 minutes. Cool on the sheet so it firms up a bit then transfer to a cooling rack.
Store in an airtight container.
