My Kinda Snack - Muesli Cookies

I'm the kind who hardly ever eat snacks especially those junk food that comes in packet. It's not that I'm snobbish or trying to be healthy, just that my parents forbade us to eat those stuff or munching on things in between meals as they said it will spoil our appetite. So it never became a habit even until now. Occasionally I do however itch for some bites, so I will rummage through the fridge for chocolates or left over cakes.

Recently, I came across this recipe that said crunchy muesli cookies which seems very simple and easy. As usual I don't really follow the recipe but just guesstimate my way since it's not a cake and I tend to reduce the sugar amount anyway.

I've reduced the amount of sugar so it wasn't really crunchy but rather crumbly as very little butter is used to bind the total amount of ingredients used. If you have sweet tooth, steer clear of this recipe or maybe add a little more sugar :p



What I love about this cookie is, there is the crunch from the oats and nuts; then there's the chewiness from the dried fruits. Tasted very much like my homemade granola. So if you like granola for breakfast, you'll love this cookie recipe.

Muesli Cookies 

(A)
90 g (1 cup) rolled oats
150 g (1 cup) plain flour
200 g castor sugar
1 tsp ground cinnamon
1 tsp ground mixed spice
100 g (3/4 cup) finely chopped mixture of dried cranberries, raisins and dates (you can use any combination ie. apricot, sultanas, citrus peel etc)
70 g (1/2 cup) chopped almonds and walnuts (any combination of nuts will work too) 

(B)
125 g butter
2 Tbsp maple/corn syrup or even honey (I've used maple syrup)
1/2 tsp bicarbonate of soda
1 Tbsp boiling hot water 

Preheat oven to 160C, grease bottom of oven try and line with baking paper. Mix all ingredients (A) in a large mixing bowl and set aside.

In a small saucepan, melt butter and maple syrup over low heat. Once butter is completely melted, add in bicarbonate of soda and the boiling hot water. Remove pan from heat and cool a little. 

Pour warm butter mixture into the dry ingredients (A). Combine them thoroughly. Roll them into balls* and place on lined tray. Flatten a little with hand. Leave some space in between to allow the cookies to expand. Bake about 15 - 20 minutes or until golden brown. Cool the cookies on cooling rack before storing in air tight container. 

I've roll them using about 1 slightly heaped tablespoon dough mixture and managed to get about 35 cookies.