Muesli of the week number 16: Muesli biscuits with cranberries | Granola Cookies
Today's cereal does not end up in the bowl but in the hand. I once again wanted to create a portion of delicious cereal to go. Everywhere now these so-called breakfast biscuits are offered. A mix of biscuit and granola bars. With fruits, nuts and oatmeal, these are handy servings for a quick, light breakfast. We can do that too! Then you know after all exactly what's inside. As a healthy diet, I would not necessarily name the cookies - but still in doubt still healthier than a candy bar.
The biscuits are very crispy and nutty and because of that and thanks to the baked oatmeal they are also very well fed. They are soft in texture and "chewy" and keep airtight packaged fresh for a few days. This makes them not only suitable for breakfast, when it has to go faster in the morning, but also as a small sweet snack in the afternoon or concentrate for the brain in the office.
The difference to the cereal bars is simply the dough. You do not have pure power bars, just a biscuit that directly suggests something sweet.
As always, you can put the cookies to your own taste - the variety is there and whether you are now broken or whole flaxseed , peeled or unpeeled sesame or maybe instead of sunflower or pumpkin seeds, is up to you. As long as the quantities for the replaced ingredients are right, you can put together your favorite granola cookies according to your own wishes. Enjoy it and continue to enjoy it!
Muesli biscuits | Granola Cookies
modified to an idea by Scientifically Sweet
for about 12-14 large cookies or 18-20 small cookies
125g of soft butter
100g of Mascobado sugar (or other raw cane sugar)
50g of liquid honey (acacia honey)
1 egg, size L
125g of flour
100 g of pungent oatmeal
1/2 tbsp cinnamon
1/2 tl of tartaric tartar powder
50 g of chopped almonds
2 tbsp. of sesame seeds 2 tbsp. of crushed flax seed
30 g of dried cranberries, roughly chopped
Preheat the oven to 175 ° C top and bottom heat and lay out two baking sheets with parchment paper.
Die Whip the soft butter together with the sugar and the honey in a large bowl until the sugar has largely dissolved. This works best in the food processor or with the beater of the hand mixer and can take a few minutes. When well blended, thoroughly mix the egg.
In a separate bowl, thoroughly mix the flour with the oatmeal, cinnamon and tartar powder, almonds, sesame, flaxseed and cranberry bits.
Mix the dry mixture with the help of a large wooden spoon or kneading tin into the butter-sugar mix, just until everything has joined.
Now, depending on the desired greetings with the help of two tablespoons or remove an even amount of dough from an ice cream scoop, shape it into a ball and place it on the plates with enough space between them. Dip a wide glass with the underside in water and press the dough balls slightly evenly under constant pressure.Allow to cool briefly on the tray, then carefully place on a wire rack and allow to cool completely.
Packed airtight and kept at room temperature, the biscuits stay soft and juicy for about a week.