Gluten free muesli biscuits

I go through stages with food, I will eat the same thing for breakfast everyday for a month and then I will get bored of it and move onto something new. I went through a stage of eating muesli for breakfast everyday buying my muesli in bulk (bags of six) online because it was cheaper and free postage! However very soon after receiving a six pack of muesli a few months ago I decided that I needed a change. Not the best timing you could say, and the six bags of muesli have subsequently been sitting in the pantry since.I was therefore very excited when I stumbled across Sue Shepherd’s recipe for Muesli Biscuits in her recipe book, ‘The Gluten-free Kitchen’.However, since the recipe only uses only cup of muesli I may get bored of muesli biscuits very soon and have to find another use for the muesli, any suggestions are welcomed!

The final biscuits The final biscuitsMuesli BiscuitsIngredientsMethod1. Preheat the oven to 160 degrees celcius and line two baking trays with baking paper2. Combine the muesli, flours, coconut and sugar in a large bowl3. In a small mixing bowl, dissolve the bicarbonate of soda in the boiling water. Add the melted butter and golden syrup and mix until well combined4. Pour into the dry ingredients and mix (the mixture should be firm enough to form round balls so add more flour if necessary)

The muesli biscuits mixture The muesli biscuits mixture5. Shape the mixture into balls and place on the baking trays (make sure you leave a fair amount of room between each as they spread a lot!). Press with a fork to flatted and bake for 10-12 minutes until golden brown (make sure they are quite brown).

Ready for the oven Ready for the oven