Chocolate Muesli Cookies

I bought some “Luxurious Chocolate Muesli” from the supermarket for breakfast and there is so much of it!  That I thought it would make a great base for a cookie.  It already has rolled oats, toasted malt wheat flakes, milk chocolate curls, raisins, sultanas, nibbed hazelnuts and flaked almonds.

So it was just a matter of combining these yummy ingredients with some even yummier cookie ingredients and forming these cookies, that turned out really awesome!  Even though I say so myself!!  So crispy, crunchy yet a chewy cookie.  I added less sugar than in a normal cookie recipe as the raisins and sultanas provide a natural sweetness.

The toasted malt wheat flakes and nuts really add to the texture of this cookie.  Ideal anytime of the day but also can be eaten as a breakfast muesli cookie!  I really you hope you all enjoy them as much as we do. One even made it’s way into Cookie Monster’s mouth courtesy of my little one! 🙂

Have a stunning day, much love D x

INGREDIENTS

220g self raising flour
200g chocolate muesli mix
130g granulated sugar
1 heaped tbsp cocoa powder
1 tbsp maple syrup
180g butter melted
2 tbsp sunflower oil
1 tbsp hot water
½ tsp bicarbonate of soda

METHOD

• Preheat the oven to 180°c, grease and line 2 baking trays

• In a large mixing bowl or food processor combine all the dry ingredients apart from the bicarbonate of soda.  Mix in the oil

• Heat up the butter and syrup on a low heat.  Once melted add the water then the bicarbonate of soda.  Stir, it will start to bubble and fizz a little

• Pour this hot butter mixture into the biscuit crumbs.  All the ingredients will come together

• Take a little mixture and gently form into a ball,  pat down with your palm making the ball into a disk of 3-4 cm

• Place a few on a tray.  Keep them apart from each other as the cookies will spread when baked

• Bake for 12-15 minutes.  Leave the cookies in the tray to cool down as they will be soft initially.  Once they start to cool they will become crunchy.  Transfer to a cooling rack

Crumbly Oat Biscuits

“This is a good recipe!” I got told by my baby boy! As he took a big bite!

He’s been going on about cookies for days because of the Cookie Monster. So I dedicated yesterday to making cookies/biscuits.

A recipe where there’s not a lot of prep. Just combining, stirring, patting and baking. I was pleasantly surprised with the snap of the biscuit and its texture is crunchy yet crumbly. I have a whole tin full of sweet delights now! I think my Cookie Monster of a son will be happy and satisfied for some time!

INGREDIENTS

225g self-raising flour
200g porridge oats
170g sugar
225g butter/low fat spread
2 tbsp sunflower oil
1 tbsp golden syrup
1 tbsp hot water
½ tsp bicarbonate of soda

METHOD

• Preheat the oven to 180°c, line and grease a baking tray

• Mix the dry flour, oats and sugar in a large bowl

• Melt the butter and golden syrup on a low heat, once melted add the hot water followed by the bicarbonate of soda. Stir through, it will start to fizz and bubble

• Gently pour this into the dry ingredients and mix well. Pour in the oil and use your hands to combine everything

• Take a little of the biscuit mixture roll into a ball and pat into a disk of 4cm

Evenly lay them on the tray as they will expand in width in the oven

• Bake for 12-15 minutes until golden brown

Let them rest for a while on the tray as they will be soft and then transfer onto a cooling rack

• Repeat for the rest of the mixture

Once done, make a cup of tea! You’ve earned a well deserved break and don’t forget the biscuits!

Granola bars with toasted coconut

I keep seeing recipes with oats everywhere and to be honest I haven’t made anything with them since making flapjacks when I was younger! So I thought it was time.

My little ones love dried fruit so I had to use that in the bar. I’m hoping to make up some oaty recipes soon but felt that I should make a recipe tried and tested for now. I chose these granola bars as they looked so tempting! From My Humble Kitchen

I replaced the cranberries with a mixture of dried fruit and wanted a toasted tasting bar so before the sticky granola mixture went in to the oven to be baked I scattered over a whole layer of snowy desiccated coconut. It came out all crunchy and added to this great recipe

Hope you enjoy them! Have a wonderful weekend 🙂

Much love D x