An easy twice-baked granola treat makes a perfect companion to your morning coffee.

1 cup  Highwood Crossing Organic Sunflower Flax Seed Granola
1/2 cup  butter
1 cup  sugar
2  eggs
1 Tbsp  vanilla
2 tsp  lemon zest
1 tsp  fennel seeds, ground
1 ½ cups  Highwood Crossing All-Purpose Flour

½ cup  Highwood Crossing Whole Wheat Flour

Cream butter and sugar until light and fluffy. Add eggs, vanilla, lemon zest and fennel and mix well. Add flours and stir until blended.

Divide dough into 3 parts and shape into 3 logs (about 18 inches long by 4 inches wide) by flouring your hands and rolling the dough between your hands.

Transfer the logs to a parchment lined baking sheet, leaving room for expansion.

Bake at 325°F for 20-25 minutes or until set. Cool, then slice each log at an angle, creating fingers.

Return cookies to baking sheet, cut side up, and bake again for 10-15 minutes or until completely dry.

Cool and drizzle with chocolate if desired (1/4 cup chocolate chips, melted in microwave or over low heat in a saucepan on the stovetop)