This cookie recipe is a favourite in my house the kids love them for a treat. Easy to make and easy to eat!
- 4 Weet - Bix
- 1 Cup Self raising flour
- 1/2 Cup of your favourite nuts or seeds, I used hazelnuts.
- 100 grams of Milk chocolate
- 1/2 cup brown sugar
- 110 grams Melted butter
- 30 grams of Milk Chocolate to drizzle (optional)
Pop the Weet - Bix, nuts, flour and chocolate into a food processor and blitz for a few seconds until a rough crumb texture.
Preheat oven to 190 degrees
Line a large tray with baking paper.
Add Weet - Bix mixture to a large bowl with sugar and melted butter and combine well.
Roll into approx 1 inch balls and place on tray, press down firmly to form a cookie shape.
Pop in the oven for 15 minutes until they slightly brown.
Removed from oven, they will feel soft but they will firm up as they cool.
Place the 30 grams of chocolate in a bowl and cook for 30 seconds on high in microwave. Drizzle chocolate over the top of cookies.
Store in air tight container.
Tip: Replace nuts with your favourite seeds for nut free version.
If you find the mixture a little dry add another 20 grams of melted butter. The mixture should be firm and not overly moist.