Hazelnut & Almond Muesli Breakfast Cookies
Genius brainwave struck during my morning conversation .... with myself - good me "eat the muesli" piggy me "mm mmmmmm dark chocolate peanut butter..." so there you have it ... I am a complete nut - but out of that conversation came an amazing breakfast cookie recipe that I can eat on the go.... So here we have my Hubbards - Muesli Lovers Birthday Challenge ....
1 cup soft Butter
1 cup Brown Sugar
1/3 cup Caster Sugar
2 whole Eggs (free range please)
1 tsp vanilla or almond essence
3 3/4 cups Muesli - (Hubbards Hazelnut and Almond with Coconut and Cashew)
1 cup Rolled Oats
1 1/2 cup Self Raising Four
1/2 cup Dark Chocolate Peanut Butter
Flakey Sea Salt (optional)
Cream the first three ingredients until it is light and fluffy
Add in the eggs one at a time, and mixing well each time
Add in the essence.
In another bowl combine all your dry ingredients and then mix into your butter/sugar.
Let this chill for a while (30 mins or just leave in the fridge until you're ready like I did!!)
Preheat oven to 180C. Shape the dough into small balls and indent the centre - fill with a small amount of the dark chocolate peanut butter (we all know that I am talking about Fix and Fogg devil stuff here) and then cover over with the dough.
Place on a non-stick baking tray with enough space for the cookie to spread as it bakes. Sprinkle with flakey seasalt (optional)
Bake until golden around the edges - about 20 mins - but dependant on the size of your cookie.
You know what .... - next time I am making this recipe with the Dark Chocolate and Raspberry Muesli!!!