Are you one of those people who has bits of unfinished cereal lurking in your pantry? A handful of cornflakes, a handful of museli, bit of rolled oats here, bit of Weetbix there?
If you are nodding your head (or am I the only one?), then this recipe is for you!
Next time you decide to bake cookies, don't fall back on the predictable chocolate chip cookie (nothing against CCCs, I love them). Try this one instead. It has fruit (sultanas), and vegetables (corn-flakes)! It's healthy! Ok, stretching it a little. Much like the waistband of my tracksuit.
But enough about my weight issues.
Bake this. Today.
Recipe from Taste.com.au
Ingredients:
- 125g butter, chopped, at room temperature
- ⅔ cup caster sugar
- 1 tsp vanilla extract
- 1¼ cups self-raising flour, sifted
- 1 tbs milk
- 1½ cups cornflakes
- ½ cup sultanas
Method:
- Preheat oven to 180°C. Line two large flat baking trays with non-stick paper.
- Using electric mixer, cream the butter, sugar and vanilla essence in a mixing bowl until creamy. Add the flour and mix on low speed until just combined. Add milk and mix until dough comes together. Using a wooden spoon, stir in cornflakes and sultanas, and mix until well combined.
- Using 1 tbsp of mixture, roll into balls. Place onto baking trays allowing room for spreading. Flatten slightly with a spatula. Bake for 12-14 minutes, swapping trays after 8 minutes or until light golden. Stand for 5 minutes on tray before transferring to a wire rack to cool.
Notes:
- Don't overbake, cookies harden on cooling.
- Mixture was quite crumbly, adding a little more milk might help.
Happy baking!
