Cornflake Cookies
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 425 g | Caster Sugar | 2 cups |
| 375 g | Cake Margarine | 1½ cups |
| 225 g | Egg | 4 x 55g |
| 500 g | Laucke Wallaby Flour | 3⅛ cups |
| 20 g | Baking Powder | 1½ tbsp |
| 125 g | Cornflakes | 4¼ cup |
| 125 g | Chopped Nuts | ⅘ cup |
| 60 g | Sultanas | 6½ tbsp |
| Cornflour, extra | ||
Method
Preheat oven to 175°C.
Cream the margarine and sugar until light.
Beat in the egg gradually.
Add the flour, baking powder, cornflakes, chopped nuts and sultanas, and mix to a smooth soft batter.
Do not overmix.
Drop walnut size pieces of the mixture into a bed of cornflakes and roll to cover completely.
Place about 4 cm apart onto prepared baking trays.
Baking time 20 minutes or until dry and crisp.
Yield approximately 90 at 20 grams each.
