Corn­flake cook­ies


Gourmet Traveller (Australia) - - Food -

“Why limit your­self to corn­flakes?” asks Wise. “Roll th­ese in any break­fast ce­real, co­conut chips or try goji berry gra­nola chunks with flaxseed and try sell­ing them out­side your lo­cal gym.” Pic­tured p117. 115 gm soft­ened but­ter

100 gm caster sugar

100 gm brown sugar

1 egg

225 gm (1½ cups) plain flour, sifted

1 tsp bak­ing pow­der

100 gm coarsely chopped dried pit­ted dates

90 gm (3 cups) corn­flakes

1 Pre­heat oven to 170°C, and line oven trays with bak­ing pa­per. Beat but­ter and sug­ars in an elec­tric mixer un­til pale and fluffy (3-4 min­utes). Beat in egg, then add re­main­ing in­gre­di­ents ex­cept corn­flakes and mix un­til smooth.

2 Pre­heat oven to 170°C. Di­vide dough into 12 even balls and, with damp hands, roll balls in corn­flakes. Place on trays, leav­ing 5cm-6cm be­tween each to al­low for spread­ing, and bake un­til golden (15 min­utes). Cool on tray or on a rack. Cook­ies will keep for up to a week in an air­tight con­tainer.

Cus­tard tart Flared din­ner plate from Mud Aus­tralia. All other props stylist’s own. Stock­ists p182.

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