Whip up these delicious stack of cookies full of texture and flavour. A great little snack or even breakfast made with muesli and quick to make
Makes 15/egg free/ This recipe contains dorsetcereals muesli to make these cookies
• 1/2 cup of buckwheat flour or can use plain flour
• 1/3rd cup of chopped apricots
• 1/2 cup of olive spread or butter or vegan spread
• 1 tbs smooth peanut butter
• 2 cups of muesli
• 1/4 cup of maple syrup or honey
• 1/2 cup of desiccated coconut
1 Pre heat oven to 180 degrees Celsius, gas mark 4.
2 In a large bowl add the flour, muesli, coconut and dried fruit and mix.
3 In a pan melt the spread, add the honey and peanut butter and stir until combined. Add the wet mixture into the dry mixture and mix.
4 Line a tray with greaseproof paper, add a scoop or tablespoon of muesli mixture on to the tray and flatten with your hands or you can make a round ball with your hands and flatten the cookie mixture. Alternatively place a small round cutter onto the tray, add a spoonful of mixture into the round cutter, flatten with your fingertips and carefully lift the round cutter. The muesli mixture can be quite sticky.
5 Place the cookies in the fridge for about 10 minutes to set.
6 Bake the cookies in the oven for about 15 minutes until golden, allow to cool and keep in an air tight container.
7 These cookies are crunchy, soft and slightly chewy.
This recipe was created in exchange for gifted product from dorsetcereals