Ingredients
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)
Method
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Preheat oven to 180°C fan- forced (200°C conventional). Line 2 oven trays with baking paper.
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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.
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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.
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Drizzle cookies with melted chocolate, if using, and set aside for 5 minutes for chocolate to set. Serve or store in an airtight container.
