Cereal and Seed Cookie Recipes - Muesli Rosettes Recipe

Ingredients

• 2 large egg whites

• 1/8 tsp salt

• 3/4 cup/150 g granulated sugar

• 1 tsp vanilla sugar

• 1 tbsp all-purpose/plain flour

• 2 tsp cornstarch/corn flour

• 1/2 cup/75 g fine oat flakes or wheat flakes

• finely chopped dates, nuts, and dried fruit (muesli or granola)

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Method:

1. Preheat the oven to 275°F/140°C/gas 1. Line two cookie sheets with parchment or rice paper.  

2. Beat the egg whites and salt in a large bowl with an electric mixer at medium speed until frothy.

3. With mixer at high speed, gradually beat in the granulated and vanilla sugars, beating until stiff, glossy peaks form.

4. Mix in the flour, cornstarch and oat flakes. Fit a pastry bag with an 1-inch (2.5-cm) tip.

5. Fill the pastry bag, twist the opening tightly closed, and squeeze out small rounds spacing them 1 inch (2.5 cm) apart on the prepared cookie sheets.

6. Sprinkle with the dates, nuts, and dried fruit. Bake for 20-25 minutes, or until lightly golden. Transfer on the parchment paper to racks and let cool completely.