A crunchy biscuit which goes down well with that cuppa! These bring back memories of Sunday baking when I was a young girl.
Preheat a moderate oven.
Beat the sugars and the butter together until creamy and light.
Beat in the egg until fluffy and even lighter.
Fold in the coconut, the cornflakes, the self raising flour and the chopped peanuts and mix until all combined.
Roll heaped teasponfuls in the extra cornflakes and press on to a 'baking-papered' tray.
Bake in a moderate overn for 8 to 10 minutes or until golden brown.
Leave on tray for a few minues and then remove with a spatula.
Cool on a wire rack.
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