About this Recipe
These cookies are a great way to not throw away
a leftover morning cereal that you may have left. Instead of granola or muesli you can also use cereal flakes (like Corn Flakes®) or puffed rice grains (like Rice Krispies®).
This dough is rich in butter, so it tends to spread in the oven. It is also better to wait before removing the cookies until they are very cold otherwise you risk breaking them.
The flour I used comes from the Tenuta di Monte Sante Marie, in Asciano, where Daniela Mugelli cultivates the soft wheat variety Verna. The grain
is strictly stone ground and the type 2 flour obtained keeps inside all the parts of the seed and with them all the aromas and nutritional qualities of this wonderful grain.
the vinaiolo’s pairing
A sweet Albana. Straw yellow, it adds color to the sight, with deep golden reflections on the glass. Fresh, fruity with hints of apricot jam and acacia honey. Soft and sweet on the palate, recognized as a DOCG in 2011, the Albana di Romagna is a historic wine, because it was the first white wine to obtain the denomination of controlled origin, assigned to it in 1967.
- 200g of stone-ground whole wheat flour
- 200g of butter
- 200g of brown sugar
- 2 eggs
- 200g of granola or muesli
Pour the flour and cereals into a bowl; add the brown sugar and stir.
Then add the diced butter and stir until the mixture is
a bit sticky.
Add the eggs and stir a last time: you will get a slightly sticky but workable mixture.
Form lots of balls the size of a walnut, place them on a baking tray keeping them well apart, then flatten them with the tines of a fork.
Bake the cookies at 180 ° for about 15 minutes, take them out of the oven and let them cool before removing them from the baking tray.
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