125 g unsalted butter
½ cup honey
2 tsp natural vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
pinch sea salt flakes
2 cups natural Swiss-style muesli
½ cup wholemeal self-raising flour
2 free-range egg yolks
1 free-range egg
½ cup pecans, chopped
melted white chocolate, to drizzle (optional)
- Preheat oven to 180°C fanforced (200°C conventional). Line 2 oven trays with baking paper
- Heat butter and honey in a small saucepan over a low heat until just melted. Transfer to a large bowl. Stir in vanilla, cinnamon, nutmeg and salt. Add muesli, flour, egg yolks, egg and pecans. Stir well to combine.
- Evenly spoon mixture onto prepared trays to make 16 rounds, leaving a little room between each for spreading. Flatten slightly. Bake for 15–18 minutes or until lightly browned. Transfer to a wire rack to cool.
- Drizzle cookies with melted chocolate, if using, and set aside for 5 minutes for chocolate to set. Serve or store in an airtight container.