I fell into a bad habit of buying kids’ muesli bar snacks from the supermarket. Not only are they loaded in sugar but they are expensive, and my kids eat them in about two seconds. These muesli cookies, however, are chewy in texture and take a lot longer to eat. I use the Lowan Muesli that I have for my breakfast, add a few other ingredients and voila – a healthier (and cheaper) alternative to purchasing kids’ snack bars. You can adapt this recipe to taste. As always, a few little chocolate chips makes them a bit more special!
125g butter, chopped
¼ cup brown sugar
¼ cup honey or golden syrup
1 ½ cups untoasted muesli
1 cup desiccated coconut
½ cup SR flour, sifted
1 tsp. ground cinnamon
1 cup choc chips (optional, but not in my book)
1. Preheat oven to 180 degrees. Line 2 baking trays with baking paper.
2. In a small saucepan, heat butter, sugar and honey on low heat, stirring for 2-3 minutes until combined.
3. Mix muesli, coconut, flour, and cinnamon in a large bowl.
4. Add butter mixture, stirring until combined. Add choc chips and mix. Beware of sneaky fingers, seen below…
5. Place tablespoonfuls of mixture onto prepared trays, approx. 3cm apart. Bake for 15-18 minutes. The mixture may still seem a little soft but it will continue to cook and harden once out of the oven. You want the biscuits to be chewy in texture.
6. Cool on trays for 5 minutes before transferring to wire racks to cook completely.
Store in airtight container for up to a week, if they last that long. Makes approx. 24 cookies and great for kids’ lunchboxes.