Name: Chewy muesli cookies
Cook time: 40 min
Total time: 40 min
Ingredients: 1 cup (90g) rolled oats; 1 cup (150g) plain (all-purpose) flour; 1 cup (220g) caster (superfine) sugar; 2 teaspoon ground cinnamon; 1/4 cup (35g) dried cranberries; 1/3 cup (55g) dried apricots, finely chopped; 1/2 cup (70g) slivered almonds; 125 gram butter; 2 tablespoon golden syrup or treacle; 1/2 teaspoon bicarbonate of soda (baking soda); 1 tablespoon boiling water

Ingredients

1 cup (90g) rolled oats

1 cup (150g) plain (all-purpose) flour

1 cup (220g) caster (superfine) sugar

2 teaspoon ground cinnamon

1/4 cup (35g) dried cranberries

1/3 cup (55g) dried apricots, finely chopped

1/2 cup (70g) slivered almonds

125 gram butter

2 tablespoon golden syrup or treacle

1/2 teaspoon bicarbonate of soda (baking soda)

1 tablespoon boiling water

Method

1.Preheat oven to 150°C (130°C fan forced). Grease oven trays, line with baking paper.

2.Combine oats, flour, sugar, cinnamon, dried fruit and nuts in large bowl.

3.Melt butter with golden syrup in small saucepan over low heat, add combined soda and the boiling water. Stir warm butter mixture into dry ingredients.

4.Roll level tablespoons of mixture into balls, place on trays 5cm (2 inches) apart, flatten with hand. Bake about 20 minutes, cool cookies on trays.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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