Muesli biscuits, or muesli cookies, are crunchy biscuits containing oats, honey, nuts, seeds and dried fruit and are packed with flavour and texture.
They are more filling than regular biscuits as they contain healthy muesli ingredients.
They are perfect for lunchboxes, picnics or snacking and are easy to make.
These biscuits are ideal for making in bulk to stock your freezer for the weeks ahead or to share with family and friends.
If you like biscuits made using oats you may like to try this recipe for crunchy oat biscuits, chocolate chip cookies, chocolate ginger cookies or blueberry and white chocolate cookies.
The quantities in this muesli cookie recipe will make around 26 biscuits depending on size.
Ingredients
- 170 grams butter
- 130 grams Demerara sugar
- 1.5 dessertspoons honey
- 170 grams plain flour - all purpose flour
- 2 teaspoons baking powder
- 170 grams oats - rolled oats
- 50 grams raisins - or other dried fruit such as cranberries, goji berries or sultanas.
- 25 grams chopped almonds - or other nuts such as hazelnuts, pecans or Brazil nuts.
- 20 grams pumpkin seeds - or other seeds such as sunflower seeds.
- 2 teaspoons mixed spice - you can use store bought mixed spice or can prepare your own mixed spice blend.
How to prepare
Place the butter, sugar and honey in a saucepan. Heat gently, stirring regularly until the butter has melted and the sugar has dissolved.
Sift the flour into a bowl. Add the baking powder, oats, raisins and mixed spice and mix.
Add the butter/sugar mixture to the dry ingredients and mix.
Take a portion of dough and flatten to form a biscuit shape on a lined baking sheet. Leave the dough to cool before baking.
Bake
Cook in batches in the centre of the oven at gas mark 4, 180oC, 350oF until the biscuits start to turn golden at the edges (approximately 10 to 15 minutes). As these biscuits cook quickly it is a good idea to check them regularly.
For an Aga, bake in the centre of the roasting oven turning the tray part way through the cooking time.
Leave on the baking tray for about 5 minutes and then transfer to a wire rack.
To store
- Oat and honey biscuits can be stored in an airtight container for a couple of days.
- They can also be frozen and defrosted as needed.
Other oat cookie recipes
- Crunchy oat biscuits (homemade hobnobs)1 Hours
- Blueberry and white chocolate cookies50 Minutes
- Chocolate chip and oat cookies (choc chip cookies)50 Minutes
- Chocolate ginger cookies50 Minutes
Muesli biscuits (muesli cookies)
Ingredients
- 170 grams butter
- 130 grams Demerara sugar
- 1½ dessertspoons honey
- 170 grams plain flour
- 2 teaspoons baking powder
- 170 grams oats
- 50 grams raisins
- 25 grams chopped almonds
- 20 grams pumpkin seeds
- 2 teaspoons mixed spice
Instructions
- Melt - place the butter, sugar and honey is a saucepan and heat gently, stirring regularly, until the butter has melted and the sugar has dissolved.
- Mix - sift the flour into the bowl. Add the baking powder, oats, raisins, chopped nuts, seeds and mixed spice and mix.
- Combine - add the melted butter/sugar mixture to the bowl of dry ingredients and mix well to form a dough.
- Shape - place a non-stick baking parchment on a baking tray. Take small pieces of the dough and flatten on a lined baking sheet to form biscuit shapes. Leave a space between each biscuit to allow room for them to expand while in the oven. Leave the dough to cool before baking.
- Bake - bake in the centre of the oven at 180oC, 350oF, gas mark 4 until the biscuits start to turn golden at the edges (around 10 to 15 minutes).
- Cool - leave on the tray for around 5 minutes to harden then transfer to a wire cooling rack.
Notes
- The cooking time indicated is based on baking in a single batch.
- The nutritional information is based on making 26 biscuits.
- Muesli biscuits can be stored in an airtight container for a couple of days.
- They can also be frozen and defrosted as needed.
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