This recipe is an adaptation of Sam's Muesli Cookies, incorporating currants and cacao nibs instead of all dried fruit.
If you use a 20g tablespoon measure you will get 28 to 30 cookies out of this recipe.
These are my favourite ... so these are for moi!
Ingredients
100g butter
100g honey
100g light muscovado sugar (or brown sugar)
4 Medjool dates, pitted
200g rolled oats
20g cornflour
1 tsp sea salt flakes, or ½ fine sea salt
100g dried currants
100g cacao nibs
Instructions
Preheat oven to 160 degrees fan forced
Line two baking trays with baking paper
Place butter, honey and sugar into TM bowl and melt 6 minutes / Veroma / speed 2 / MC off
Add dates and mix 4 seconds / speed 6 / MC on
Add oats, cornflour, sea salt, currants and cacao nibs and mix 10 seconds / speed 4
Scrape down sides and mix for another 10 seconds / speed 3
Remove mix from TM bowl and place into separate bowl to rest for 10 minutes before rolling into balls
Roll mix into balls (the dough will be sticky so you will need to dampen your palms first) and place onto baking tray, and flatten lightly with your fingers so they are a nice round shape and not too thick
Bake for 10 minutes, turn tray around and bake for a further 10 minutes
Remove tray from oven … at this point I like to flatten the cookies a little with a spatula, and also tuck back into the cookies any currants that have come loose ... leave cookies on tray for 10 minutes and then move to a cooling rack to cool completely
They will be soft when out of the oven, but will firm up on cooling
Store in a sealed container where they will keep for at least two weeks
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/muesli-cookies/