Anna and Clara’s crispy cookies with muesli

Makes: 12

Beat the sugar, brown sugar, vanilla sugar and butter together until smooth. Add the egg and beat again.

Mix the flour, muesli, baking powder, baking soda and salt together in another bowl. Carefully fold the flour mixture into the butter mixture. Do not overwork.

Coarsely chop the chocolate, fold the chocolate into the dough and mix well. Refrigerate the dough for at least one hour, preferably until the next day.

Cut the dough into 60 g pieces, and place them on a lined baking tray. Leave plenty of space between the cookies as they will spread and expand in the oven.

Bake your cookies with muesli in the middle of the oven at 175°C for about 15 minutes.

Tip: The dough will keep for up to three days in the refrigerator, or it can be placed in the freezer and be defrosted once you next feel a desire for homemade cookies.