Get This -
125g butter, at room temperature
100g (1/2 cup) caster sugar
1 egg
150g (1 cup) self-raising flour
Pinch salt
60g (2 cups) cornflakes, crushed slightly
Do This -
- Preheat the oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
- Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Fold in the flour and salt and mix until well combined.
- Place the cornflakes in a bowl. Spoon slightly heaped tablespoonfuls of the butter mixture into the cornflakes. Toss the mixture gently in the cornflakes to coat and form balls.
- Place the balls, 8cm apart to allow room for spreading, on the prepared tray. Bake for 15-18 minutes or until golden. Cool the biscuits for 10 minutes on the trays before transferring to a wire rack to cool completely.
