Recipe Type Dessert
Prep Time 45 minutes
Adapted from epicurious.com
1 cup all-purpose flour
½ tsp baking soda
½ tsp salt
½ cup unsalted butter (room temperature)
1/3 cup packed light brown sugar
1/3 cup sugar
½ tsp vanilla
1 large egg
1 cup Monsoon Harvest- Cranberry & Almond Muesli
Pre-heat the oven to 180C
Whisk together flour, baking soda, and salt in a small bowl.
Beat together the butter, sugars, and vanilla with an electric mixer at a high speed until pale and fluffy, for about 3 minutes. Beat in the egg.
Add the flour mixture to the butter mixture, slowly and mix till it’s all well combined.
Gently stir in the Monsoon Harvest Muesli
Drop 15-18 mounds of batter 2 inches apart onto 2 baking sheets.
Bake for 12 minutes. Let cool on the tray and transfer to an air tight container.