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
Ingredients • 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
Method 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.