Muesli Cookies with Maple Toffee Glaze

 These cookies will be delicious regardless of the muesli you use, but for the most scrumptious results I recommend using your own home-made muesli and I have a very yummy recipe for you on this blog. I’ll link it below this recipe in case you’re interested.

Ingredients

Wet

1 cup of oil

Half a cup of honey or maple syrup

1 cup of apple juice

 1 egg

2 tablespoons of vanilla essence

Dry

2 cups of muesli

1 cup of chopped roasted nuts of your choice

1 heaped tablespoon of carob powder

1 cup of shredded coconut

2 cups of dried fruit

1 teaspoon of salt

2 cups of self-raising flour

1 tablespoon of gelatine

Glaze

Maple syrup

Oil

Salt

Approximately 6 tablespoons of Maple syrup, three tablespoons of oil and three teaspoons salt.

Instructions

Heat the apple juice up in the microwave for about 30 seconds. Stir in the gelatine. Mix thoroughly to dissolve it completely.

Combine the apple juice and gelatine mixture with the oil, syrup of your choice and vanilla essence.

Whisk in an egg.

Add the muesli, nuts, shredded coconut, dried fruit, carob powder and self-raising flour

Mix until combined.

This makes a lot of cookies.

Line a couple of baking trays with parchment paper. Drop tablespoons of your cookie batter onto the tray and gently squish out with a fork. To make my cookies more aesthetically pleasing, I use a cookie ring at this stage. I drop the mixture into the middle of the ring and then gently squish it out until the ring is full.

Bake for between 20 to 30 minutes or until the cookies will hold together.

Allow the cookies to cool completely.

To glaze the cookies, take a small omelette pan. Combine two tablespoons of maple syrup with one tablespoon of oil and a teaspoon of salt. Let it bubble together without burning. Using tongs, coat the cookies in the mixture, one by one and put  them aside to set. This creates a delicious, soft salted toffee glaze.

Repeat until all your cookies are glazed. I don’t recommend doing a bigger batch of the mixture because it gets very hot very fast and I’d rather work with small amounts.

These biscuits are beautiful and yummy. You will be proud of these, and people will struggle to believe they are cane sugar and dairy free!