Hello from frosty Orange, I hope everyone is keeping warm and well. We are just coming to the end of a crazy week and are looking forward to a relatively quiet weekend (after tomorow’s Farm Kitchen lunch!). I’ve also been meaning to share the recipe for the below muesli biccies for a while, but have been waylaid along the way. And speaking of being waylaid, I’m reluctantly taking a wee bloggy break over the next week or so. Tim and I are off to Hong Kong next Wednesday to attend a trade show and have loads to to before heading away. We (Mandagery Creek Venison) are going with a group of other NSW farmers to show off just how awesome our region’s produce and producers are. Yay.
So I’ll be back soon with some great new posts, lots more mojo and ideas for local and lovely food, people and places. And in the meantime, will be posting pics and news over on my Instagram and Facebook accounts. See you in a couple of weeks!
These biccies are really delicious and, I like to tell myself, a fairly healthy snack. I used Brookfarm cranberry muesli which added extra yum factor. Makes about 20.
150g butter, softened
2/3 cup brown sugar
finely grated zest of one orange
1 2/3 cups wholemeal flour
1 tsp baking powder
1 1/2 cups muesli
Preheat oven to 180C and line a tray with baking paper. Cream the butter, sugar and orange rind together until pale and creamy. Add the egg and beat until smooth. Fold in the flour, baking paper, cinnamon and muesli. Roll into little balls (about a teaspoon-worth) and place on the baking tray a few centimetres apart and squash down lightly with a fork. Cook for ten minutes or until lightly golden and cool on a rack.