Cookie for breakfast? With these crunchy muesli cookies, having a cookie for breakfast is perfectly acceptable served with a glass of milk. Packed full of muesli, cinnamon and ground ginger, these cookies are bursting full of flavour and make a breakfast with a difference to help kick start your day differently.
- 170g softened butter
- 175g light brown sugar
- 100g granulated sugar
- 1 egg
- 1tsp baking powder
- ½tsp bicarbonate of soda
- ½tsp salt
- ½tsp cinnamon
- ½tsp ground ginger
- 240g plain flour
- 200g muesli
Preheat oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Line 3 baking sheets with baking parchment or greaseproof paper.
In a large bowl cream together the butter and sugars. Add the egg and beat.
Sift together the baking powder, bicarbonate of soda, salt, cinnamon, ginger and flour. Add to the sugar, butter and eggs and mix to a stiff dough.
Stir through the muesli and chill for 30 mins. Form into 18 balls and spread out on the baking sheets.
Bake for 10 mins, or until the cookies are golden around the edges. Remove from the oven and allow to cool for 10 mins before transferring to a wire rack to cool fully.
Bake for an extra 5 minutes for a crunchier cookie.