Easy weekend muesli biscuits February 3, 2017 14:19
The weekend is right around the corner, so we thought it would be a good time to share this deliciously easy recipe for muesli biscuits, courtesy of Ma Pheasant’s friend Sandra. They are sweet and crunchy and perfect with coffee on a lazy Sunday morning. We have a load of hazelnuts left over from the Autumn so I chopped some of these up into chunks and added them as well, which made them a bit nuttier than normal. If you don’t have hazelnuts to hand, just leave them out, or you could add a few chopped almonds or even peanuts.
4oz plain flour
1 tbsp golden syrup
1 tsp of bicarbonate of soda
handful of chopped hazelnuts (optional)
- Pre-heat the oven to 180°
- Put all the ingredients in a large mixing bowl and stir thoroughly with a wooden spoon until combined.
- On a sheet of greaseproof paper, place little spoonfuls of the mixture (about the size of a 2p) leaving plenty of space in between them as they will spread out as they bake.
- Place on the middle shelf in the oven and cook for 8 - 10 minutes until golden brown, then leave on a rack to cool thoroughly (they will crispen up as they cool down so if you prefer a chewier biscuit, take them out earlier).
And that's it... a plate of homemade biscuits, almost quicker than you can say "HOBNOBS". Have a great weekend, everyone.
(Have you seen our gorgeous Pheasant Plucker & Son teatowels? They add a stylish, humourous touch of the countryside to any kitchen).