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Preparation
in 5 minutes
Cooking
in 30 minutes
Temperature
175 °C
- Put the Choco Muesli in a bowl, add the flour, brown sugar and instant baking powder and mix with a spoon.
- Pour the milk into the bowl, then add the seed oil and knead everything together by hand.
- Turn the oven on to 175° in static mode and line a baking tray with a sheet of baking paper.
- Take about 2 tablespoons of dough and press them into a round biscuit cutter to make a round disc with a diameter of 6 or 7 centimetres and a thickness of about one centimetre.
- Continue with all the available dough, forming fifteen cookies and arranging them on the baking paper with some space between them.
- Bake at 175° for 25-30 minutes and leave to cool in the switched-off oven for a further ten minutes.
- Remove from the oven and store (once completely cooled) in a tin for 3-4 days.
Ingredients
180
g
100
g
100
ml
whole milk
60
ml
sunflower seed oil
20
g
cane sugar
5
g
baking powder for sweets
Nutritional & Dietary
Gluten-free
No eggs added
No sesame added
Palm oil free
Wheat free
High fibre
Vegetarian
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