MAKES 12 // PREP TIME 15 MINS // COOK 15 MINS
“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
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.