MUESLI COOKIES
Here’s a nice quick and easy recipe for a tasty snack for elevenses or lunchboxes.
The cookies keep well in a tin – a handy thing to keep by for those hunger gaps.
Muesli cookies
Ingredients:
4oz margarine
1 dessertspoon of golden syrup
4 oz sugar-free muesli
4oz wholemeal flour
3 oz sugar
1 level teaspoon bicarbonate of soda
If you want extra luxurious cookies, add an extra spoonful of sultanas.
If you don’t understand ounces, then you have two options:
a) Get an electronic scale with a little button to select ounces, and learn to use them – they’re far better for cooking at home than metric measurements.
b) Use your maths skills and convert: one ounce is equal to 28.4 grams.
Method:
Set the oven to heat to around GM 4/350ºF/180ºC
Melt the margarine and syrup in a large pan.
Add the rest of the ingredients, and mix well.
Grease three baking sheets.
Take dessertspoon fulls of the mixture, roll it into balls, and put them on the baking sheets, with plenty of room between them to expand.
Bake them for 10 to 20 minutes, depending on your oven, until they are golden.
Leave them on the sheets to cool, as they are fragile when you take them from the oven, but firm up as they cool. They will keep well in a tin, and are handy to keep in the cupboard for a quick snack.