CRUNCHY COOKIES WITH PEANUT BUTTER AND MUESLI

CRUNCHY COOKIES WITH PEANUT BUTTER AND MUESLI

A very simple dessert to make and so yummy. It is an oil shortbread filled with peanut butter and made even more delicious by a generous handful of crunchy muesli in short a mix of ingredients to say the least fantastic. I recommend you try these fabulous cookies and I’m sure they will win you over from the first bite.

Let’s see what we need to make Crunchy Cookies

 

INGREDIENTS:
For the oil shortbread

350 g of flour 00

120 g of sugar

100 ml of seed oil (I sunflower)

2 whole eggs

half a teaspoon of baking powder

a pinch of salt

peanut butter
muesli

walnuts for garnish

PROCEDURE:
Prepare the shortcrust pastry
In a bowl, mix the eggs, sugar, flavoring and oil, then add the flour with the yeast, mix everything well and form a nice ball.

Roll out the shortcrust pastry and form into a rectangle. Divide the rectangle in half horizontally making two long strips.
In the center of each strip, add the peanut butter, close it like a booklet and you will have obtained two long rectangles. Cut as many pieces as you like . Arrange the cookies on a baking sheet covered with parchment paper.

Brush the surface of the cookies with egg and sprinkle with granola. Bake at 180 degrees for about 15 to 20 minutes. Take the cookies out of the oven and let them cool. You can stuff the cookies with melted peanut butter.