Muesli Cookies – Mary Berry’s Baking Bible

Conor bought me Mary Berry’s Baking Biblefor my birthday (suspect he had a hint or two from my sister). Love the book, it’s packed with recipes for every sort of cake you might possibly want. I hadn’t got to making anything but after using muesli instead of oats in Rachel Allen’s Oat and Raisin cookie recipe and not getting quite what I wanted I thought I’d try Mary’s muesli cookie recipe. The results were very pleasant but not what I was after. These were biscuits rather than cookies and not enough muesli to biscuit. What i wanted was a chewy cookie with lots of muesli. If you want a biscuit try these. Edited to add these taste even better after a day or two in the tin.


  • 175g softened butter
  • 100g caster sugar
  • 1 large egg
  • 175g self raising flour
  • 175g muesli
  • demerara sugar for sprinkling


  1. Pre-heat the oven to 180 degrees C. Lightly grease 3 baking trays.
  2. Put butter, sugar, egg and flour into a large bowl and beat together until well blended and smooth.
  3. Stir in the muesli.
  4. Spoon 24-28 teaspoonfuls of the mixture onto the prepared baking trays, leaving room for the cookies to spread.
  5. Sprinkle the top with a little extra muesli and demerara sugar.
  6. Bake in pre-heated oven for 10-15minutes or until golden brown at the edges. Lift onto a wire rack to cool.

3 thoughts on “Muesli Cookies – Mary Berry’s Baking Bible

  1. As an American living here in England, I’m a bit confused: I thought cookies were biscuits.
    If you want more muesli, maybe try tweaking the recipe a bit. Using the same weight of 350g (175g ea for the self-raising flour and muesli) Use more muesli and less flour….maybe even try 300g muesli and 50g flour and add a bit of baking soda to compensate for the lower amount from the SR flour. Regardless, they look pretty tasty to me no matter what you call them!

    • You are right really often the terms are used interchangeably! It’s just I think of cookies as chewy slightly flexible and biscuits as something something you can snap in half.

      • Well, in my neck of the woods (USA) cookies can be either chewy and soft or hard and crunchy, depending on the recipe. Biscuits on the other hand, are more like a bread or roll, but usually dry and flaky which is why they are normally served with gravy. I would almost consider scones as biscuits without the jam….and clotted cream!

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