I bought the wrong brand of muesli this week. Yes, absolutely disgraceful. What kind of woman would do such a thing? Ummm... one who was trying to drag the shopping bill back down to a I-can-live-with-that level rather than a bill that resembles the national debt. So with my recent muesli-convert husband complaining that he didn't like this brand as much as the one I'd bought the previous two weeks I thought I'd help him out by making cookies. (Did you get what I did there? Turned the negative into a positive - he doesn't like the muesli, I'll bake cookies!)
I remembered a friend saying that she'd made muesli cookies with her daughter a while back and rang her for the recipe. Some time later (we were chatting and catching up on all the news) she found the recipe for me and away we went. I had a go at the version she gave me but they ended up kind of soggy. You know? The kind of cookies that are soft but the middle seems too soft. So today I had another go and changed a few bits and pieces. I played with the measurements a bit to get the texture I wanted and reduced the sugar. The original recipe called for unsweetened muesli but since I was using up what I had (toasted and sweetened as all get out) they were waaayyyy too sweet. If you're using unsweetened muesli, ie cardboard, go ahead and up the sugar a little.
Wah-lah! Yummy cookies for the lunchboxes this week and I've used up some of the muesli. Even better, you mix the whole thing in a the saucepan you melt the butter in, so less washing up. Go me!
Sultana and Muesli Cookies
makes about 16
2 tablespoons golden syrup
1 teaspoon baking soda
1/3 cup sugar
2/3 cup muesli
1/3 cup sultanas
1 cup wholemeal flour
Preheat oven to 180C. Line two cookie trays with baking paper.
Melt butter and golden syrup in a large saucepan. (You'll need it to be big enough to put the rest of the ingredients into.) Set aside to cool slightly.
Dissolve baking soda in 1 tablespoon of hot water. Add the soda to the butter then add the dry ingredients. Mix well
Drop tablespoons of the cookie mixture on prepared trays, leaving room to spread. Press lightly with a fork.
Bake for 10-12 minutes or until golden. Allow to cool on trays for 2 minutes. Place cookies on rack to cool completely.