These cookies were a happy accident. We had initially wanted to make Anzac cookies, but didn't have rolled oats and maple syrup at the time. J was particular about preserving the purity of the traditional ingredients, so we paused baking Anzac cookies until the missing ingredients arrived. Meanwhile, I thought about creating another batch of cookies that had a similar flavour profile, using muesli mix and small-batch pure honey. Talk about serendipity. Muesli is the star of the show, dressed up in a confetti of soft coconut shreds, and held together by golden threads of butter.
I highly recommend using coco sugar for a healthier alternative to granulated or washed sugar -- coco sugar also emits a caramel colour and subtle flavour to the mix, as well as helps bind the dry ingredients together when mixed with melted butter. You can make this first thing in the morning, to pair with your morning brew, or anytime of the day really, as a delicious and healthy snack, akin to a cereal bar, but in cookie form, how about that? :)
Baking time: 12 minutes
Yields: 25 to 27 cookies
1 cup muesli
1 cup desiccated coconut
1 cup plain flour
1 cup coco sugar
1/2 teaspoon salt
180 grams unsalted butter
1 tablespoon honey
1 teaspoon baking soda
3 tablespoons boiling water
1. Preheat oven to 180 degrees Celsius. Place muesli, coconut, flour, sugar and salt into a bowl. Mix well. Melt butter; add honey, and the boiling water. Stir well. Add liquid ingredients to dry ingredients. Mix well.
If you don't have two large baking sheets, bake the cookies alternately until there is no dough left. Roll the dough into a ball then press with your thumbs gently, until they turn into small discs.
2. Place mixture in spoonfuls into lined trays and bake for 10-12 minutes. Carefully remove from oven. Let cool on the tray before transferring to a plate.
Serve these muesli cookies piled up, stacked, or on dessert plates. They're fun, easy, versatile and crazy addicting.