Viola Fairies Wholegrain – Chocolate Crunchy Muesli – Cornflakes Crispbread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g spelled flour, 630
- 100 g muesli, chocolate crispy (preferably whole rain)
- 100 g corn flakes, unsweetened
- 50 g butter
- 250 ml milk
- 1 pinch baking powder
- 1 pinch (s) salt
- possibly lemon juice, 1 splash
- Cornflakes and muesli to sprinkle on
Print Recipe
Pin Recipe Instructions
- Melt the butter briefly in the pan, then add it to the milk.
- Mix the spelled flour, muesli and corn flakes, salt and baking powder in a bowl. Pour in the milk butter and knead into a dough. The dough is quite moist.
- Line a baking sheet with parchment paper.
- Spread the dough mixture on top with a rolling pin 0.5 cm thick. To prevent the dough from sticking to the rolling pin, sprinkle muesli and cornflakes on the surface of the dough.
- Cut into diamonds, rectangles or triangles and prick with a fork.
- Preheat the oven to 220 °. Bake for 20 minutes.
- Remove the baking foil and let the crackling cool.
- Store in a well-sealed tin can.
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