Sunday, October 3, 2010

Cranberry Cornflake Cookies



These cornflake cookies are crispy on the outside and chewy on the inside. Just delicious! Serve them for tea or as an energy boost with a glass of milk for your kids after a long day of school.

  • 120 g Butter, diced, at room temperature

  • 100 g Brown sugar

  • 1 tsp Vanilla extract

  • 130 g Pastry flour, sifted

  • 1 tsp Baking powder

  • Pinch of salt

  • 2 tbsp Milk

  • 45 g Dried cranberries

  • 80 g Kellogg's Cornflakes
  1. Preheat oven to 180C/350F. Line two baking trays with paper. Wish together the flour, baking powder and salt in a bowl.

  2. Cream the butter, brown sugar and vanilla essence in a mixing bowl until creamy. Add in the flour mixture, and mix on low speed until just combined. Add in milk and mix until dough comes together. Using a wooden spoon, stir in cornflakes and dried cranberries, and mix until well combined.

  3. Form the mixture into 24 balls and place them 1-inch apart onto the prepared trays. Flatten slightly with the back of a spoon. Bake for 14 minutes until light golden. Cool for 5 minutes on tray before transferring to a wire rack to cool completely.

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