When I was a kid, cornflake biscuits and muesli biscuits were two of my favourite biscuits (which reminds me – I must make cornflake biscuits asap). I have been craving muesli biscuits for weeks now, and I couldn’t actually remember the last time I had one. So it was my mission to get some sulphur free sultanas and get baking!
The ones I remember as a kid were packed full of oats, sultanas and probably loads of refined sugar and flour. The one I made still had the oats and sultanas, but I subbed the white flour for buckwheat flour and used only 3/4 cup of coconut sugar for the whole recipe (you can use up to a cup if you prefer sweeter biscuits though). They turned out so delicious, you wouldn’t have known I’d made the swaps!
I used a tablespoon measure to scoop and gently tap out the cookie dough. The recipe ends up making exactly 15 small biscuits with the tablespoon as a measure.
I also pushed them down slightly with my hands to form a biscuit shape before baking. The biscuits won’t spread during cooking, so you don’t have to worry about how far the biscuits are spaced out.
I love the smell that fills the kitchen when cookies are baking, it always makes me hungry! We ate a few straight out of the oven, then popped the rest into our biscuit tin after they cooled for afternoon snacking and desserts. Because these have no nuts in them, and aren’t packed full of preservative or additives, they are perfect for kids to take in their lunch boxes as well!
I’m thinking about making a batch every week just to keep our biscuit tin well stocked (because priorities!).
Hope you enjoy the biscuits as much as we did!
- 100g organic salted butter
- 1 cup buckwheat flour
- 1 cup gluten free oats
- 3/4 coconut sugar*
- 1/2 cup sultanas
- 1 teaspoon baking powder
- 1 organic/free range egg
- Pre heat oven to 160 degrees celsius.
- Melt butter in a pot on a low heat.
- Combine flour, oats, sugar,baking powder and sultanas in a large mixing bowl.
- Add the melted butter and egg to the flour and mix until well combined.
- Use a tablespoon to measure and gently tap out 15 biscuits.
- Gently push down each cookie. Don't worry about how far the biscuits are spaced out as they do not spread during cooking.
- Bake for 12-15mins depending on your oven. The cookies should be just golden on the outside, and a little soft on the inside.
- Cool on a cake rack and store up to a week in an airtight jar or container.
- *If you don't have coconut sugar, please feel free to substitute with unrefined brown sugar or rapadura sugar.