I am a regular biscuit baker these days.
I used to make cookies very rarely before I bought my KitchenAid stand mixer. My mixer changed everything and made anything possible for me on the baking front. (Please meet Lucille here. I blogged about her once because she's a much valued and loved family member.)
I have a favourite recipe book which has been compiled by myself over the years too. It is my beloved Buffy The Vampire Slayer scrapbook which I bought around 10 years ago. (God I loved that show! How I bawled when Buffy's Mum died...)
Despite a cookbook cupboard brimming over with some truly great tomes, it is my scruffy Buffy book which calls to me each time I enter into a cooking limbo. I have written in, pasted in and cut my Buffy book to bits over time; adding and splashing creations both into it and onto it regularly. It is full now sadly, and very tattered.
It was on a recent browse through this scrapbook, that I came across this recipe which I had all but forgotten about:
Lemon Muesli Cookies - I remember them!
These were always a favourite because they are so simple and don't involve heavy mixing by hand. In fact, they are so easy to mix you definitely won't need a mixer at all - which is why I immortalised this treat in my sacred book a long time ago. (Pre-mixer days.)
I am going to add here too, that if a recipe 'made the cut' into the Buffy scrapbook, it is guaranteed to be sensational.
These make brilliant lunchbox snacks and are equally lovely in a morning or afternoon tea setting - or any time the cookie urge takes you. (Let's not be fussy now.)
I am going to be featuring a few of my coveted 'Buffy' recipes here in future so be forewarned and wise and follow this space closely, for more exciting baking moments are on their way :D.
Lemon Muesli Cookies - Makes approximately 20, puffy, healthy little high fibre delights:
2/3 of a cup of soft brown sugar,
1/4 teaspoon of cinnamon,
1 1/2 cups of fruit muesli (I used Uncle Toby's Swiss),
1 1/4 cups of self-raising flour,
1 egg mixed with 1 tablespoon of water,
125 grams of melted margarine.
Preheat the oven to 180 degrees C and line two biscuit trays with baking paper.
In a large bowl add the brown sugar, cinnamon, muesli and flour and stir to combine.
Then add the liquid ingredients: margarine and egg / water mix.
Mix well and spoon generous tablespoon sized, roughly rolled biscuits onto your trays. (My batch made around 20 serves.)
Bake in the oven for 20 minutes until golden but not hard.
Cool on a wire rack after resting on the hot trays for 5 minutes.
1 cup of icing sugar,
1/2 a teaspoon of grated lemon rind,
Juice of half a lemon - enough to make a smooth consistency. (Use a little boiled water to dissolve the sugar too if it's a little lumpy.)
Ice each biscuit and allow to set.
If you would prefer a paler cookie, add caster sugar or a 50/50 mix of caster and brown.
Allow plenty of room for expansion when placing the cookies on your trays.
A recipe that had been coldly neglected for so long received a very warm reception at my place. These biscuits were an instant hit! Be sure to try them out at your home too.
Do you have a favourite cookbook you have compiled yourself?
Are your favourite recipes a closely guarded secret or do you freely share?
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