Recipe: Toasted Museli Cookies

I have a large amount of toasted muesli at the moment, which I don't like much for breakfast, so I have been trying to make biscuits out of it.

Not many people seem to suffer this problem - because all the recipes for Oat Cookies that I have been able to find involve uncooked rolled oats. *sigh*.

Also they all seem to use equal quantities of oats/sugar/flour, which I generally find too sweet for me.

This version seems to have been the most successful so far - it tastes a bit like a cake would try to taste like, if it was pretending to be healthy.

Toasted Museli Cookies with Chocolate and Almonds (makes 16)
1 cup* self-raising flour
40-50g softened butter (I forgot to weigh it)
1 1/4 cup toasted museli
1 medium egg
1 tablespoon milk
1 tablespoon stewed rhubarb
1 tablespoon ish of honey
splash of vanilla essence
slivered almonds and white choc bits to garnish
Oven heated to 180 deg C

Crumb the flour and butter together
Add museli, egg, milk, rhubarb, vanilla, honey, some almonds, then check consistency.
Mine was a bit too runny at first, which is why I added another 1/4 cup museli. You want it to clump together, but not too dry or wet.

Spoon into flat 'rounds' on a baking tray, tucking in the surprise goodies - more almonds and the white chocolate bits. That way I know each biscuit has some of the good stuff.

Bake for about 10 minutes, or until slightly golden. You want them still chewy.

Delicious straight out of the oven, not too bad the next day.

Note: I a have a "cup" measuring cup which appears to smaller than the 250mL standard metric. However, equal quantities of flour/museli or equivalent to 200g-ish should do it.

Note 2: i have measured the cup. It is equivalent to a half cup.

Note 3 (Alternate rendition)
1 cup toasted museli
1 tbps bran
3/4 cup pinenute/dried cranberries/sunflower seeds/pumpkin seeds
1 cup flour
2 tbsp oil (I used rice bran oil)
1 egg
1/8 cup white sugar
2-3 tbsp milk
splash orange oil