Ingredients
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- 125 g butter
- 140 g brown sugar
- 1 teaspoon vanilla essence
- 2 eggs, at room temperature
- 275 g ) self-raising flour
- 170 g (1 cup) sultanas
- 80 g (1 1/2 cups) cornflakes, lightly crushed
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Directions
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- Preheat oven to 180°C.
- Line 2 baking trays with non-stick baking paper.
- Use an electric beater to beat together the butter, sugar and vanilla in a large bowl until pale and creamy.
- Add eggs, 1 at a time, beating well after each addition until combined.
- Fold in flour and sultanas until combined.
- Place the cornflakes on a plate.
- Use your hands to roll tablespoonfuls of the cookie mixture into balls, then roll in cornflakes to coat.
- Place the balls, about 3cm apart to allow room for spreading, on prepared trays.
- Bake in preheated oven, swapping trays halfway through cooking, for 18-20 minutes or until golden.
- Remove from oven. Set aside on the trays for 5 minutes before transferring to a wire rack to cool completely.
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Serve With Love
Δοκίμασε τη συνταγή μου, ανέβασε φωτοραφία με hashtag #coolartisan και εγώ θα την κάνω repost εδώ
