Müesli Guetzli
When you're so tired in the morning that the thought of reaching for a knife to butter your toast is overwhelming, better have a good stock of these Guetzli (cookies) on hand.
They're not too sweet and full of the good stuff: oats to keep you sated, and dates and flax to keep you regular.
115 g butter, room temperature
90 g honey or Birnenhonig or treacle
1 egg, room temperature
1 tsp vanilla paste or extract
130 g oats, toasted
3 tbsp crushed flax seeds
100 g flour
1 tsp each baking powder, cinnamon, salt
100 g dates or raisins
Preheat oven to 180 C / 350 F / gas mark 4.
In a large bowl, beat together the soft butter and honey/Birnenhonig/treacle, then add the egg and beat until incorporated. Mix in the vanilla.
In a medium bowl, mix together the toasted oats, flax seeds, flour, baking powder, cinnamon, and salt.
Gently stir the dry into wet, then mix in the dates.
Drop by the spoonful, or by hand, onto a parchment covered baking sheet (should yield about 16 cookies).
Bake for about 12-15 minutes, or until they hold together and are lightly golden.
To toast the oats, place them on a baking sheet while the oven is preheating. This will give them a nice roasted flavour. Make sure you let them cool a bit before adding them to the butter mixture.
This is a sticky batter, so wet your hands or the spoons before dropping the batter onto the baking sheet.
You can replace the dates with any dried fruit. Or chocolate.
If you freeze them, place them between sheets of wax or parchment paper.
There's jam in the middle!
St Galler Klostermuffins
