Shredded Wheat Cookies

We had a box of shredded wheat cereal that no one was going to eat (basically because it tastes like straw...). I knew there must be a baking use for it...here is one of two recipes I made (the other is shredded wheat bars). These are yummy and bear no resemblance to straw in any form.




150g/5.3 oz shredded wheat cereal

200g/7 oz dark chocolate chips - divided into two amounts

225g/8 oz butter, softened

225g/8 oz sugar

180g/5.3 oz brown sugar

2 large eggs

2 teaspoons vanilla extract

330g/11 .6 oz plain/all purpose flour

1 teaspoon baking powder

1 teaspoon bicarbonate soda

Pinch salt


Preheat your oven to 350F/180C/Gas 4.

Line two baking sheets with baking parchment.

Pop the shredded wheat and half the chocolate chips into a food processor, blend until finely ground.

In a separate bowl whisk together the butter and both sugars until light and fluffy.

Beat in the eggs and the vanilla extract.

Add in the flour, baking powder, bicarbonate soda and salt. Whisk to combine.

Stir in the shredded wheat mixture.

Stir through the other half of the chocolate chips.

Drop tablespoons of the mixture onto baking sheets, leave space as they will spread.

Bake in the oven for 10-12 minutes until the edges are slightly browned.

Allow to cool on the baking sheet before removing.


Variations:

This would work with other cereals such as weetabix.

Change the dark chocolate chips for milk, white or caramel

Swap out the chocolate chips for dried cranberries or sultanas

Add in a teaspoon of mixed spice or ground cinnamon





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© 2020 Rachel Patterson