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Salted Butterscotch Cookies

Tonight, I was craving cookies.  This is not uncommon for me, which is why I do not keep them in the house.  Otherwise I would be eating them all the time.  But, tonight, I NEEDED a cookie.  Or several cookies.  Ok, a whole batch of cookies.  These little beauties satisfied that need and took no time at all to make.  Even less time to eat.

The secret is to use salted butter – this definitely gives them that extra little edge.  I usually bake with unsalted butter (I have to watch my sodium intake because of my kidneys) but these cookies really need that little savoury kick.  Trust me.  The golden syrup is also essential – don’t leave it out or substitute it with honey or some such nonsense.  It must be golden syrup to get that real butterscotch flavour.  You wouldn’t think that one little tablespoon would make a difference, but it really does.

I think these would make excellent ice cream sandwiches.  Just imagine some peanut butter gelato or a nice scoop of vanilla in between two of these – heaven!

SALTED BUTTERSCOTCH COOKIES

125g salted butter, softened
1 tbs golden syrup
1/2 cup soft brown sugar
1 1/4 cup self-raising flour, sifted

Cream sugar, butter and golden syrup until well combined.  Add sifted flour and mix to form a dough (you might need to mix the final bit of flour through with your hands).

Roll spoonfuls of the mixture into small balls and place onto a baking sheet.  Flatten slightly with a fork.

Bake at 180 c for approx 15 minutes.  Keep an eye on them as they can burn quickly.

Let them cool on a wire rack.

Demolish.

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Salted Butterscotch Cookies

Happy Munching! 🙂

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Muesli Biscuits

I am a bit of a cereal nut.  I loves me some cereal, any time of day or night.  It is a good standby when the cupboard is otherwise bare and you need something to eat, whether it be for dinner or lunch or, obviously, breakfast.  This week I thought I would branch out of my usual Cheerios or porridge routine and get some muesli.  I chose a low fat one, thinking it would at least be less likely to adhere directly to my thighs.  Alas, it probably contained enough sugar to give half the world diabetes and actually didn’t taste all that good.  So, what to do with a box of muesli you don’t actually want to eat?  Make cookies out of it, of course.  Everything is better if it is cookie-shaped, after all.

So, here is a simple recipe for using up that crummy muesli you don’t like.  I gave these to my little nephews and nieces on the weekend and they gobbled them up.  To be fair, they are not the fussiest of eaters but, still, they ate these happily – even the little one (who is two and very, very aware of what she does and DOES NOT like).

Muesli Biscuits

3 cups muesli
1/2 cup plain flour
2 tablespoons flax seed meal (optional)
100g butter, melted
1/3 cup honey
1 egg

Preheat oven to 180 C

Combine dry ingredients in a bowl.  Mix butter, honey and egg together until combined.

Mix dry and wet ingredients together.  Set aside for 10 minutes or so.

Roll spoonfuls of mixture together into golfball-sized balls.

Place on baking paper-lined trays and flatten slightly.

Bake for 15-20 mins.  If you have used two trays, swap them around midway through cooking so they bake evenly.

Cool for 10 mins then transfer to a wire rack.
If you like, drizzle with a little bit of lemon icing (or leave plain).

That’s pretty much it.  They’re not beauty queens, these bikkies, but they taste alright and they’re a good fibre-rich treat to pop in lunch boxes etc.  You can almost pretend they’re healthy.  Sort of.  And at least you haven’t wasted your muesli! 🙂

Happy Munching x

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