stolen soho farmhouse granola cookies
Soho Farmhouse is a beautiful hotel tucked into the Cotswolds not far from Oxford. We didn’t actually get round to eating in the room (their cooked breakfasts are also incredible) so of course I ‘stole’ the packets of granola and took them home with me and these stolen soho farmhouse granola cookies are the result.
It’s part of the Soho House group and like all their places, the attention to detail is second to none. It’s so stylish yet feels homely. The cabin rooms at the farmhouse are just lovely and in each kitchen area you’re always provided with complimentary basic breakfast items such a little loaf of sourdough and some of their infamous and rather wonderful homemade granola.
the best homemade granola
I can’t begin to tell you how good the granola is. It’s one of those granolas that you wish you could be bothered to make at home but never quite get round to. Toasted coconut, roasted nuts and seeds, everything glistening with sticky maple syrup. They were crying out to become a cookie so I simply added some basic ingredients (as well as some chocolate chips of course) and these granola cookies were born.
For some other cookie ideas have a look here on my blog.
- 1 egg – beaten
- 50g butter – melted
- 3 tablespoon golden caster sugar
- 1 tablespoon runny honey
- 50g wholemeal flour
- 180g granola or muesli
- 50g chocolate chips
- baking powder 1 tsp
- ½ teaspoon mixed spice
- ½ teaspoon ground cinnamon
Heat the oven to 180C fan. And prep two baking trays with baking paper.
Put the egg in a bowl with the melted butter, sugar and honey. Mix the flour, oats, baking powder, granola, choc chips and spices, then pour the liquid ingredients into the dry. Mix well until combined, then leave for 10 minutes for the ingredients to meld.
With wet hands, form the mixture into balls – you should get roughly eight. Place them onto the baking trays and push down with a fork to flatten.
Bake for 15 minutes, or until risen, crisp and golden at the edges (the middle will stay quite soft). Leave to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Eat and of course, enjoy!