Sesame & Chilli muesli biscuits

By: Rosa Pantaleo

350g toasted muesli with nuts and fruit (you can keep on trying different muesli combinations to keep the biscuits interesting)
55g organic oat flour
50g dark chocolate bits
30g toasted white sesame seeds
100g unsalted butter, melted
1/3 cup organic honey
1/2 tsp Lee Kum Kee Sesame oil
1/2 tsp Lee Kum Kee Chiu Chow Style Chilli Oil
1 x 80g free range egg
Pinch salt

Pre-heat oven to 175°C fan-forced & lay a sheet of baking paper on a flat baking tray.
Melt the butter in a dish. When cooled, add the honey, egg, sesame & chilli oils and stir to combine.
In a large mixing bowl, combine muesli, oat flour & a pinch of salt.
Put the wet mix into the dry mix and combine. Leave to rest for 15 minutes as this will make the mixture firmer; this resting period is very important, otherwise the dough will be difficult to handle.
Use an ice-cream scoop to pick up some of the biscuit mixture. In the palm of your hands mould the mixture into golf sized balls, then flatten a little.
Place the biscuits on the tray and bake on the middle shelf of your oven for 10-12 minutes, depending on your oven. Keep an eye on them so they don’t burn.
Take the biscuits out of the oven and leave them on the tray for 10 minutes, then place them on a cooling rack for another 20 minutes to firm up.
These biscuits can be stored in an airtight container and enjoyed with a cup of coffee over the next few days.