Every now and then I buy a so called ‘muesli cookie’ from an outlet temptingly close to where I work, just to fill those 3pm gaps. Neither cookie nor muesli in reality, they’re more of a oaty, flapjacky cake with dates in them. I thought I’d have a go at making them at home. They may be terribly naughty, with all that sugar and fat, but what the hell – everyone needs a little naughty in their life! They’re are super more-ish and, like the flapjacks they’re based upon, unbelievably easy to make.
- 6oz quick cook rolled oats
- 3oz oatmeal
- 4oz butter
- 4oz golden syrup
- 3oz raw sugar
- 1 teaspoon ginger powder, more if you like it gingery
- handful raisins
- handful dates, chopped
- handful slivered almonds (or other nuts, depending on your likes)
Line a 1lb loaf tin or square cake tin with baking paper and spray with oil. Preheat oven to 160 Celsius.
Melt the butter, syrup and sugar together in a pan, stirring, then remove from heat and add the dry ingredients, mixing until combined. Spoon into the prepared tin. You’re aiming for these to be quite thick; at least 3cm.
Sprinkle more slivered almonds on top and bake for 40 minutes until nicely browned, checking carefully to ensure it does not over brown.
Use the paper to remove from the tin whilst still hot and soft, and place on a flat surface. Allow to cool slightly but don’t let it go cold – just cool enough not to burn yourself! Cut into small squares; they are rich so don’t need to be large. Transfer to a rack to cool completely. Enjoy the sugar rush!