Friday 17 May 2013

Muesli Cookies by Mary Berry - 19/4/13


I liked the sound of these muesli cookies.  Mary says that the flavour and consistency will depend on the muesli used.  I used our usual muesli, no added sugar Alpen.  They were very easy to make and totally delicious!  Boy No. 1 helped me bake these, as usual.  We weighed most of the ingredients - 175g soft butter, 100g caster sugar, 1 large egg, and 175g self raising flour - into our second-to largest mixing bowl and beat all of these together with the electric whisk until smooth.  The mixture was fairly stiff and most of the dough stuck to the beaters!
 


Having removed the cookie dough from the beaters and after putting the excess dough back into the mixing bowl, we then added 175g no added sugar Alpen and mixed this in, using a wooden spoon this time!
 


 
We then spooned 28 (large) teaspoonfuls of the mixture on to three pre-prepared baking trays, and this is where Boy No. 1 got busy, sprinkling extra muesli and a little demerara sugar onto the top of each cookie.

Mary's recipe does say to leave room for the cookies to spread.  As can be seen above, we did do this, and as we fully expected the cookies to spread, we didn't bother pressing down on the top of each cookie.However, when they came out of the oven, they had barely spread at all, and looked a little rustic!

Despite their appearance, these little cookies were tasty and delicious, and the extra muesli and sprinkling of demerara sugar on the top provided a welcome sweetness.  Both boys enjoyed these, and they were quickly devoured by all of the family!  I found that one (or two) were particularly good with a nice cup of tea.


 

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