Choc-muesli biscuits 3 cups Anchor Toasted Muesli 1 cup sultanas 1/2 cup slivered almonds 3/4 cup Lion Plain Flour 100g butter, melted, cooled 1/2 cup maple syrup 1 egg, lightly beaten 1/2 cup dark chocolate melts Preheat oven to 180°C. Grease 2 large baking trays. Line with baking paper. Combine muesli, sultanas and almonds in a large bowl. Sift flour over muesli mixture. Make a well in the centre. Combine butter, syrup and egg in a jug. Pour into well. Stir to combine. Using 2 tablespoons of muesli mixture at a time, shape into balls. Place balls on prepared trays and flatten slightly. Bake for 20 minutes or until golden. Allow to cool on trays. Meanwhile, place chocolate in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 minute or until just melted. Stir until smooth. Using a spoon, drizzle chocolate over biscuits. Allow to set at room temperature. Serve.
Posted on: Wed, 13 Aug 2014 07:13:18 +0000
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