Prep 10 mins
Cook 12 mins
As someone who's always on the go, I never have time to sit down and eat breakfast. These cookies are my lifesaver. I make them on a Sunday night and pop a few in my bag, car's glove compartment and in my office drawers and snack on them all week long. *You can also substitute other fruits to suit your palate. #allthegoodnesswithnoneoftheguilt
- 2 1⁄8 cup cake flour, sifted
- 2 1⁄8 cup oats
- 2 1⁄8 cup muesli or 2 1⁄8 cup granola cereal or 2 1⁄8 cup coconut
- 1 1⁄2 cup brown sugar
- 1 1⁄4 cup butter or 1 1⁄4 cup margarine
- 1 1⁄16 cup dried cranberries or 1 1⁄16 cup raisins
- 1⁄8 cup golden syrup or 1⁄8 cup maple syrup or 1⁄8 cup honey
- 2 big apples or 2 big pears, grated
- 1 egg, whisked
- 1⁄16 cup bicarbonate of soda, dissolved in a little milk
- 1⁄16 cup vanilla essence
- 1⁄16 cup cinnamon
- 1⁄16 cup salt
- Preheat the oven to 180 degrees Celsius.
- Spray a few baking sheets with nonstick spray or smear with butter lightly.
- Mix the dry ingredients together: Sift the cake flour, salt and cinnamon and then stir in the oats, muesli and cranberries.
- Mix well.
- Beat the butter and brown sugar together until light and fluffy.
- Add the egg, then add the golden syrup and vanilla and blend well.
- Add the remaining wet ingredients: grated apple, bicarbonate of soda (dissolved in milk) and mix with the dry.
- Mix well and knead the dough throughly.
- Shape into small palm sized balls and place on the pre-greased baking sheets.
- Flatten with a fork to create a pattern on the top and bake for 12-15 minutes or until golden brown.
- Allow a few minutes for the cookies to cool on the baking sheets then transfer to wire racks to rest.
- Store in airtight containers.