100 g Butter
1/2 c Caster sugar
1 ts Vanilla essence
1 Egg
1 c Self raising flour
1 tb Plain flour
1/2 c Sultanas
Approximately 3 cups
-cornflakes
Preheat oven to moderately hot (190 deg C). Lightly grease 2 or 3
large baking trays then line the trays with baking paper. Cream
butter, sugar and vanilla essence until light and fluffy. Beat in the
egg. Add sifted flours and sultanas, making into a soft dough. Put
cornflakes onto a tray, then take rounded teaspoons of the biscuit
mixture and drop into the cornflakes. Roll lightly in palms of hands
to completely coat the dough with the cornflakes. Place onto prepared
baking trays, leaving plenty of room between the biscuits to spread.
Bake in a moderately hot oven for 20 to 25 minutes, or until they
look cooked. Loosen biscuits from tray with a spatula while still
warm. When cold store in an airtight container. Makes about 28.
Yields
1 servings