So, I have made this recipe three times now and I just have not got it right yet. They are very tasty but dry and rock hard! Every time I bite into one, I fear for my teeth. Despite that, they have made delicious little snacks. I have been eating them in the car to and from work. I am however going to give it one more try with oats before I give up altogether.
I also need to source some ground aniseed. I am not sure it will make much difference to the texture but I am sure interested in exploring the taste.
makes 30 – 35 biscuits
200g (7 oz) strong wholemeal flour
50g (1 3/4 oz) fine cane sugar
1 tsp ground cinnamon
1 pinch of ground allspice
1 pinch of ground aniseed
90ml (3 fl oz) rapeseed oil
100ml (3 1/2 fl oz) almond milk
1 – 2 tsp vanilla extract
200g (7 oz) muesli of your choice
- Preheat the oven to 180oC (350oF/Gas 4). In a large bowl, combine the flour, sugar and cinnamon, allspice and aniseed. Stir together the rapeseed oil and almond milk and add the vanilla extract. Add these to the dry ingredients and mix until you have a smooth consistency. Carefully fold in the muesli.
- Line a baking tray with baking paper. Use 2 tablespoons to scoop out the mixture into roughly 3cm (1 1/2 in) large dollops on the baking tray, pressing each on down slightly. Bake the biscuits in the centre of the oven for 15 – 20 minutes. Remove and leave to cool completely on a wire rack.