125g unsalted butter
1⁄2 cup dark honey
2 tsp natural vanilla extract
1⁄2 tsp ground cinnamon
1⁄4 tsp ground nutmeg
Pinch sea-salt flakes
2 cups natural muesli
1⁄2 cup wholemeal self-raising flour
2 free-range egg yolks
1 free-range egg
1⁄2 cup pecans, chopped
Melted white and milk chocolate, to drizzle (optional)
Preheat oven to 180°C fan- forced (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.