Muesli Cookies
Top Rated Recipe
Key Details:
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prep time: 1 hour
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Cook time: 25 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Indian
Key Ingredients:
Muesli
Butter
Icing sugar
Egg
Refined flour
Almonds
About Muesli Cookies
Table of Contents
Healthy and tasty is
the only way to describe these cookies
- Muesli 150 gms
- Butter 125 gms
- Icing sugar 220 gms
- Egg 1
Step 1. Take butter and icing sugar in a mixing bowl and mix with a spoon. Then beat with an electric beater. Break the egg into the bowl and continue to beat till sugar is completely dissolved.
Step 2. Add flour and fold in. Add muesli and fold in gently.
Read MoreIngredients
- Muesli 150 gms
- Butter 125 gms
- Icing sugar 220 gms
- Egg 1
- Refined flour 150 gms
- Almonds, finely chopped as required
How to Make Muesli Cookies (Stepwise Photos)
Method
- Take butter and icing sugar in a mixing bowl and mix with a spoon. Then beat with an electric beater. Break the egg into the bowl and continue to beat till sugar is completely dissolved.
- Add flour and fold in. Add muesli and fold in gently.
- Keep the mixture in the refrigerator for 15-20 minutes to set.
- Preheat oven to 170º C. Line a baking tray with butter paper.
- Divide the mixture into equal portions, shape each portion into a cookie and place it on the prepared tray. Press them lightly and place some almonds on each of them.
- Keep the tray in the preheated oven and bake for 20-25 minutes.
- Take the tray out of the oven and allow the cookies to cool down to room temperature.
- Arrange the cookies on a serving platter and serve.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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