There was a disaster yesterday.
The biscuit jar was EMPTY. Not even a rich tea biscuit.
Nothing.
Nothing.
Since nobody was going to venture out to restock our digestive/hobnob/custard cream supply any time soon, I took it upon myself to bake something that evening.
After a quick rummage around the baking cupboard I discovered some dried cranberries and apricots which needed using up, perfect for this muesli cookie recipe I found in my Lakeland book.
After a quick rummage around the baking cupboard I discovered some dried cranberries and apricots which needed using up, perfect for this muesli cookie recipe I found in my Lakeland book.
I took these out the oven a bit earlier than the recipe stated as they looked golden and I wasn't sure how much they would harden once cool. In hindsight I should have left them in the full allocated time as they're quite chewy, almost like a syrupy flapjack, which is incredibly tasty but I suppose not what they're intended to be.
I'll probably make more in the next couple of days to use up the rest of the cranberries and apricots as I don't think these are going to last long in the biscuit jar!
Crunchy (or not so crunchy in my case) muesli cookies
Recipe from Cupcakes and Cookies by Lakeland, slightly altered to suit what I had
90g rolled oats
150g plain flour
220g caster sugar
2 tsp ground cinnamon
50g flaked almonds
50g chopped dried apricots
50g dried cranberries
125g butter (I think I used 100g unsalted, 25g salted)
2 tbsp golden syrup (go on, lick the spoon, I did)
1/2 tsp bicarbonate of soda
1 tbsp boiling water
Preheat the oven to 150C/Gas 3 and grease and line oven sheets with baking parchment. Mix together the oats, flour, sugar, cinnamon, nuts and fruit. In a saucepan, melt the butter and syrup over a low heat, then add the combined bicarb. soda and boiled water. Mix then add to the dry ingredients. Combine everything together and roll pieces of the mixture into (roughly) tablespoon sized balls. I think the recipe was a bit optimistic claiming the dough makes 36
biscuits, I got around 20 and I personally wouldn't have
wanted them any smaller. Space about 5cm apart on the baking trays and flatten slightly with your hand before baking in the oven for roughly 20 minutes. Cool on trays.
An empty biscuit jar is a disaster indeed and I'm glad you remedied that quickly. These look really tasty and a good use of store cupboard ingredients.
ReplyDeleteThanks, yeah it was a great excuse to have a clear out of my dried fruit section in the baking cupboard. I didn't even know I had apricots!
DeleteIt looks yummy, am off to put the kettle on and wish I had biscuits ~ Sarah x
ReplyDeleteThanks Sarah :)
DeleteThey look yummy, could you use an alternative to butter, I can't have dairy? :) x
ReplyDeleteHi Ada! A lard, such as Cookeen, should work as a butter substitute. I've used it before in an oaty biscuit and it tasted fine. Only thing is that it hardens quite quickly (as it's melted before mixing in) so you would need to roll out your ball shapes as soon as you make the mixture.
DeleteOh these look lovely and they have fruit so I can kid myself that it is healthy for me to eat all of them!
ReplyDeleteMaria xxx
Thanks Maria, not gonna lie, but I had exactly the same thought ;)
DeleteThese look like just the kind of cookie I love - very difficult to resist but with the guilt factor ever so slightly lessened by the inclusion of fruit! I can see why you'd need to make more pretty quickly.
ReplyDelete