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Ingredients

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Spread the cereal (we used malted wheats) out over a baking tray and toast in the oven for 8-10 mins until fragrant. Tip into a bowl and leave to cool.

  • STEP 2

    Beat the unsalted butter, brown sugar and caster sugar together using an electric whisk or in a stand mixer for 5 mins until light and fluffy. Mix in the vanilla extract, a pinch of salt and the egg. Add the bicarbonate of soda, plain flour, chocolate and most of the toasted cereal, and mix until just combined.

  • STEP 3

    Shape into 12 balls and arrange, well spaced apart, over two baking trays lined with baking parchment, then flatten slightly. Sprinkle over the remaining cereal. Bake for 10-12 mins, leave to cool on the trays for 10 mins, then cool completely on a wire rack. Will keep in an airtight container for four days.

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