Breakfast cereal biscuits

A week ago I completed a 12 week low carbohydrate "lifestyle" program. I don't like to exaggerate, but eating meal after meal loaded up with protein, with almonds constantly subbed in to cover for grains, is really the pits. And you can trust me when I say neither cauliflower "rice" nor zucchini "noodles" will never fool a preschool diner. It was with much delight that the family welcomed our old friends wheat, rice and potatoes back to the table. I've been carb binging ever since.

These little biscuits were supposed to be apricot and oat flavoured, but tragically the pantry moths beat me to the oats. (I blame the 12 week porridge hiatus, as well as the Tupperware lady who assured me that there is simply no way a pantry moth can get into super oval modular mate). So I looked around the pantry and decided to try adding some toasted muesli instead. Lucky for me, the moths seem to prefer their oats uncooked, because the biscuits turned out delicious.

Muesli biscuits

1/2 cup butter
1/2 cup rapadura sugar
1 egg, lightly beaten
2 cups plain flour
1 tsp baking powder
2 tbs greek yoghurt
1 cup toasted muesli


Preheat oven to 180 degrees Celsius. Cream the butter and sugar. Add the egg and mix well. If the mixture starts to look a little curdled, add a small amount of the flour and continue mixing until completely incorporated. Sift together the flour and baking powder. Add to the butter mix and stir to form a dough. Add the yoghurt and muesli mix well. Roll into small balls, then press down with a fork. Bake until golden brown. 

NOTE: I used Woolworths' Coconut and Macadamia toasted muesli because it has no sultanas. Plus it has the added bonus of tasting like the muesli I ate growing up, back in the day when adding fat and sugar was considered the only way to deal with oats. You can use whatever brand takes your fancy.

1 comments: said...


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