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Cornflake Crisps

A crunchy biscuit which goes down well with that cuppa! These bring back memories of Sunday baking when I was a young girl.



  • 1.

    Preheat a moderate oven.

  • 2.

    Beat the sugars and the butter together until creamy and light.

  • 3.

    Beat in the egg until fluffy and even lighter.

  • 4.

    Fold in the coconut, the cornflakes, the self raising flour and the chopped peanuts and mix until all combined.

  • 5.

    Roll heaped teasponfuls in the extra cornflakes and press on to a 'baking-papered' tray.

  • 6.

    Bake in a moderate overn for 8 to 10 minutes or until golden brown.

  • 7.

    Leave on tray for a few minues and then remove with a spatula.

  • 8.

    Cool on a wire rack.

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Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Cornflake Crisps.


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