Cereal cookies
Per serving
Use leftover cereals from the pantry to make these simple cereal and chocolate cookies. We used malted wheat, but other cereals can be used as well.
Ingredients
12 serv.Step-by-step instructions
- 1
Preheat the oven to 180 °C/160 °C fan/gas 4. Spread the cereals (we used malted wheat) onto a baking tray and toast in the oven for 8–10 minutes until fragrant. Transfer to a bowl and let cool.
- 2
Beat the unsalted butter, light brown soft sugar and granulated sugar together with an electric whisk or mixer for 5 minutes until the mixture is light and fluffy. Add the vanilla extract, a pinch of salt and the egg. Add the baking soda, wheat flour, chocolate and most of the toasted cereals, and mix just until the ingredients are combined.
- 3
Shape 12 balls and place them, leaving enough space, on two parchment‑lined trays, then flatten slightly. Sprinkle with the remaining cereals. Bake for 10–12 minutes, let cool on the trays for another 10 minutes, then cool completely on a rack. Store in an airtight container for up to four days.
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