These yummy, crunchy biscuits with oats and nuts were a staple treat when I was growing up, both in their construction and consumption. I still revisit these as a winter treat or whenever I need a quick comfort fix. Plus with superfood oats and all the omega 3 and 6 oils in those walnuts they are are doing your insides as much good as your tastebuds.
Moon Munch are incredibly easy to make and cook in about 12 minutes, a great one to make with the kids. Eat them warm and still gooey in the middle or with a nice bowl of good vanilla ice-cream. They’ll keep for up to a week in an air tight box. As if you can resist for that long.
Ingredients- makes about twelve
1 cup museli (or half a cup each of oats and your preferred dried fruit)
1/2 cup plain white flour
1/2 cup chopped walnuts
1/2 cup brown sugar
1tbsp honey (or golden syrup if preferred)
1tsp vanilla essence
Set your oven to 170 C and grease two baking sheets.
First combine your museli, flour, nuts and sugar in a large bowl and mix well.
Cut the butter into small cubes and rub into the dry ingredients with your hands- a good point to get stuck in with the kids!
Now add the egg, honey and vanilla and stir until evenly combined- this is actually easier done with the hands than a spoon!
Put spoonfuls of the mix onto a well greased baking tray about an inch apart and straight into the oven. Check after 10 minutes, if they are not starting to brown cook for another two to three minutes.
Once out of the oven only cool for a couple of minutes before carefully removing to a plate or cooling rack as they will stick to the baking sheet once they start to cool properly and you will need a chisel to remove them!
Variations- a mixture of oats and dried apricots work well swapped for the muesli and you could try pecans or brazil nuts rather than walnuts. I’d avoid almonds or hazlenuts in this one and must insist on the brown sugar rather than white or caster, it’s just not the same. You could bulk up with a pinch of cinnamon for extra indulgence.