CEREAL BISCUITS

1. Set the normal cooking function l convection on the Twelix oven. Preheat the oven to 180°C. Mix the flour with the baking soda and the salt. In a separate bowl, mix the muesli with the grated apple and chopped chocolate.

2. set aside.

3. Using a KitchenAid stand mixer with a flat beater, beat the butter with the two sugars until fluffy and light, about 2 minutes on low. Add the vanilla extract and eggs and beat for another minute. Proceed at low level; Gradually add the flour mixture until lightly incorporated. Don't mix the batter too much! Gently work in the muesli, grated apple and chocolate.

4. For the cookies, use a spoon or small ice cream scoop to scoop balls of dough onto a baking sheet. You can choose the size, but all the cookies should be the same size so that they are ready at the same time. Don't worry if the dough looks coarse on the baking sheet. The cookies will sink into circles as they bake.

5. Bake for 10-13 minutes depending on size. Let cool on the baking sheet for five minutes, then transfer to a wire rack.

The cookie dough will keep in the fridge for up to a week.

This is how fresh biscuits can be prepared every day!