Teen’s No-crumble Peanut Power Wheelies

Wheelie great for on the go, when you’re going “flat out” or simply flagging — I never tire of ‘em.

I created this recipe from scratch especially for my man, a keen cyclist who needs nutrition that can withstand the rigours of a long and tortuous bike ride.  He can happily place a couple of these wobbly Peanut Power Wheelies in the backpocket of his cycling jersey, reach in with one hand and demolish as and when with total confidence.

Equally suitable for triathalons, marathons, trekkies, swimmers (in a waterproof container obviously) and for mums or nuns on the run!

Makes approximately 24 wheelies or 30 girly ones!

Super tasty, nutritious and energy-giving cookie-wheelies with straight-forward ingredients.
They can be frozen in a container or bag — wrapped up in twos with greaseproof or wax paper — and brought out as necessary.  Don’t bother defrosting them!

Pre-heat oven to 350º (180º C).  Line two large baking trays with parchment paper.

6 oz (170 g) butter, roughly chopped
1 heaped tablespoon Golden Syrup (Tate and Lyles from British Food Shops or Amazon)
10.5 oz (300 g) unsalted roasted peanuts*
9 oz (250 g) rolled oats
3 oz (85 g) porridge oats
7 oz (200 g) white wholemeal flour or ordinary wholemeal
4 oz (114 g) soft golden/light brown sugar
1 large organic egg
1 good teaspoon real vanilla extract
14 fl oz (397 ml) condensed milk
½ teaspoon fine sea salt

* If raw, roast the peanuts for approximately 20 minutes on a baking tray at 350ºF (180ºC) , turning over at half time and let cool slightly.

Either melt the butter and golden syrup in a saucepan on a moderate heat for a few minutes, taking care not to overheat the contents, or microwave in a bowl for 45-60 seconds until melted and stir.

In the meantime, add all the dry ingredients into a large mixing bowl: the oats, flour, soft brown sugar, salt, bicarbonate of soda and peanuts.  Mix well together.  Mix in the melted butter and golden syrup — a silicon spatula is good for getting every last drop out.

 In a small bowl, whisk the egg and vanilla together briefly.  Incorporate this and the condensed milk into the mixture too — if after mixing though the ingredients seem a little slushy, add another tablespoon of oats or two.

 Place a heaped dessertspoon or more of mixture onto the tray and flatten — shaping if necessary — with a spoon.  Leave a little space between each mound.

 Bake for 15-20 minutes until golden. Cool on a wire rack.

Tip for the top

 Always carry an indispensable toothpick with you. After a successful bike ride, I know, it’s tempting to wallow in the glory with a beaming smile but check first just in case bits of roasted peanut are stuck between the teeth!