INGREDIENTS

270 g melted butter
2 tablespoons honey
2 cups toasted muesli
2 cups shredded coconut
2 cups of rolled oats
1 cup wholemeal self raising flour
1 cup wholemeal plain flour
1 cup brown or raw sugar
½ cup of sesame seeds
3 eggs lightly beaten
Half cup of melted chocolate chips (optional)

METHOD

1. Melt the butter and honey in the microwave or slowly on the stove without browning.
2. Mix all the dry ingredients (except chocolate chips) in a mixing bowl.
3. Beat eggs in a separate bowl and set aside.
4. Pour the butter and honey into bowl of dry ingredients and mix well.
5. When the mixture has cooled enough to touch, mix in the beaten eggs.
6. Spray an oven tray with cooking spray.
7. The mixture is a little sticky to touch, so wet your clean hands and roll into balls the size of a walnut. Place them on the greased tray 5 cm apart. Don’t flatten the balls, as they will spread in the oven.
8. Bake for approx 8-10 minutes at 200 C or until they are lightly browned on top. Be careful not to burn them because the honey makes them brown on the bottom first.
9. Cool on the tray.

For added decoration or an extra touch of evil, drizzle melted chocolate (with a fork) back and forth quickly over the top of each cookie. Allow them to completely cool and then store them in an airtight container.

By Steve Anderssen
chefsrevenge@bigpond.com