I’ve always been a keen fan of ANZAC biscuits that you’d
find in practically every pantry and household within Australia. It must be the
golden crusty edge, the chewy texture of the oats all melded together with
butter and the satisfying feeling you’d get upon licking the last crumb from
your lips. In an attempt to use up the tonne of muesli sitting at home in the
pantry and to give myself a viable excuse to be back in the kitchen without my
mother’s disapproving glare, I set forth to make a delicious and healthy take
on the regular oatmeal cookie and turn it into a healthy fanatic’s perfect
treat for those times when one feels peckish.
 |
| Nutritious and scrumptious muesli cookies are perfect for whenever you're feeling peckish |
Notes
·
If you don't have any muesli on hand,
replace with 1 cup of rolled oats plus 1/2 cup of dried fruit and 1/4 cup of
chopped nuts and seeds.
Makes 16
cookies
Ingredients
·
1/2 cup natural nut or seed butter
(no salt or sugar added)
·
1/3 cup honey
·
1/2 teaspoon ground cinnamon
·
1/2 teaspoon salt
·
1 teaspoon vanilla extract
·
1 large egg
·
1 3/4 cup unsweetened muesli
·
1/2 cup whole wheat flour
·
1/2 teaspoon baking powder
Method
1.
Preheat the oven to 180 degrees Celsius
and line a baking sheet with parchment paper.
2.
In a medium pot over medium heat,
melt together the nut butter and honey until smooth.
3.
Remove from heat and use a wooden
spoon to stir in the cinnamon, salt and vanilla. Once the mixture has cooled a
little, quickly beat in the egg.
4. Add the muesli, flour and baking powder to the pot
and stir together until combined.
5.
Take about 2 heaped tablespoons of
dough, roll into a ball and flatten slightly onto the baking sheet. Repeat with
the rest of the dough, spacing the flattened balls about 1 inch apart. (They
barely spread when baked.)
6. Bake until golden brown underneath, 6 to 8 minutes.
Transfer the cookies to a wire rack to cool completely, then store in an
airtight container for up to 5 days.
(recipe adapted from here)
