Zutaten für Whole Grain Cookies
- Weetabix
- 1 cup rolled oats
- Whole Wheat Flour
- Brown Sugar
- Dark Chocolate Chips
- Dried Apricot
- Reduced Fat Margarine
- ¼ cup golden syrup
- ½ teaspoon bicarbonate of soda
- Boiling Water
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Zubereitung von Whole Grain Cookies
- Preheat your oven to 160°C (320°F). Line baking trays with parchment paper.
- In a large bowl, combine 1 cup crushed weet-bix, 1 cup rolled oats, 1 cup all-purpose flour, ½ cup brown sugar, ½ cup chopped dried apricots, and ½ cup chocolate chips. Mix until well combined.
- In a small saucepan, melt 6 tablespoons of margarine and ¼ cup golden syrup over low heat. Stir until smooth.
- In a small bowl, dissolve ½ teaspoon of bicarbonate of soda in 1 tablespoon of water.
- Add the bicarbonate of soda mixture to the melted margarine and syrup. Stir well.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Drop rounded tablespoons of the cookie dough onto the prepared baking trays, leaving some space between each cookie.
- Bake for 15-20 minutes, or until the edges are golden brown. For chewier cookies, bake for 15 minutes. For crispier cookies, bake for 20 minutes.
- Let the cookies cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
74g
Fat
6g
Carbs
12g
