Preparation
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1Chop dried fruits medium finely and mix with nuts and almonds. Put the Kölln muesli in a freezer bag and crush it slightly with a cake roll. Zest lemon. Melt butter in a saucepan and mix with honey and syrup. Add dried fruits and nuts. Then stir in the lemon peel, cinnamon, mineral water, wheat flour and Kölln muesli one after the other.
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2Let the dough rest for 1-2 hours. Form plum-sized balls and place them on a baking sheet lined with baking paper. Press into flat cookies with a fork or meat mallet and bake.
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3Top/bottom heat: 180 °C Circulating air: 160°C Baking time: approx. 20 minutes Preparation time: approx. 40 minutes (without waiting time)
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4For a less sweet version, prepare the snack cookies with 120 g of rice syrup instead of honey and sugar beet syrup.
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for approx. 35 pieces:
180 G
mixed dried fruits (e.g. plums, apricots, raisins, figs)
100 G
chopped hazelnuts
100 G
chopped almonds
100 G
Kölln Crunchy Chocolate-Caramel Oat Muesli
1
Organic lemon
100 G
butter
90 G
Honey
70 G
light sugar beet syrup
1/2 TL
Cinnamon
150 ml
mineral water
200 G
Wheat flour type 550
