Add a twist to milk and cookies time with these chewy oatmeal-cherry biscuits and spiced ginger-cinnamon moon milk
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | Makes 16 cookies. Milk serves 4 |
| Cuisine | Indian |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 736 |
| Fat | 33.5g |
| Saturates | 4.9g |
| Protein | 10.4g |
| Carbs | 102.6g |
| Sugars | 43.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the spiced moon milk, combine the milk, ginger, cinnamon, vanilla extract, nutmeg, cardamom, fine black pepper and 3 tsp of maple syrup in a saucepan and whisk together. Heat gently and simmer for 5 minutes. Strain and allow to cool at room temperature.
Preheat the oven to 200°C, gas mark 6.
Line two baking trays with baking paper.
To make the biscuits, combine the flour, corn flakes, cherries, oats and coconut sugar in a bowl.
Fold through the oil, lightly beaten egg and the remaining 1 tbsp (3 tsp) of maple syrup until combined.
Roll approx. 2 tbsp of the mixture into a ball and place on a prepared tray. Press lightly with your palm of your hand. Repeat with remaining dough.
Bake for 10-12 minutes, until golden. Allow the biscuits to cool on the trays before storing in an airtight container.
Serve the milk with the biscuits.
