Cornflakes Biscuits

Conflake Biscuits

Prep Time
Cook Time
Serves 20 mins 20 mins 42

Ingredients
250g unsalted butter, at room temperature
1 cup caster sugar
2 eggs
1 cup shredded coconut
3 / 4 cup White Choc Bits
2 cups cornflakes
2 cups plain flour
1 / 2 tsp baking powder

1. Place butter and sugar in a medium bowl. Beat with an electricmixer until light and fluffy. Add eggs. Beat until just combined. Transfer mixture to a large bowl.
2. Add coconut, Choc Bits, 1 1 / 2 cups of the cornflakes and combined sifted flour and baking powder. Using your hand, mix to form a sticky dough.
3. Roll heaped tablespoons of mixture into balls. Place 5cm apart on oven trays lined with baking paper. Press remaining cornflakes on tops of biscuits, flattening biscuits slightly.
4. Cook, two trays at a time, in a moderate oven (180C) for 20 minutes, swapping trays halfway through cooking, or until golden. Remove and cool on trays.

Tip: Milk or Dark Choc Bits can be substituted for the White Choc Bits in this recipe. Cookies can be made three days ahead. Store in an airtight container. For a change, substitute rice bubbles for the cornflakes.