• 125g butter, softened

  • 3 tablespoon (50g) Natvia

  • 2 teaspoon vanilla essence

  • 2 free range eggs

  • 1 cup (150g) self-raising flour

  • 2 tablespoon sour cream

  • ¼ cup diced dried apricots

  • ¼ cup sultanas

  • 2 cups cornflakes (plain, sugar free)

  • 1 extra cup cornflakes for coating (plain, sugar free)


  • 1.

    Beat the butter, Natvia and vanilla with electric beaters until very light and creamy.

  • 2.

    Beat in the eggs one at a time, beating well in between each addition. Add sifted self raising flour.

  • 3.

    Gently stir in the cornflakes until they are just combined.

  • 4.

    Form mix into large hand-sized rounds. Lightly coat each ball in cornflake, before pressing out to a large cookie shape.

  • 5.

    Bake for 18 - 20 minutes or until golden and firm.

  • 6.

    Allow to cool for 5 minutes before moving to a rack to cool completely.

Nutritional information

Nutritional analysis per serving (7 servings)

  • Energy 383kj
  • Fat Total 16g
  • Saturated Fat 10g
  • Protein 6g
  • Carbohydrate 54g
  • Sugar 23g
  • Sodium 113mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Cookies can be made small or huge – whatever size you fancy. Try adding 1 tablespoon of cocoa to the self-raising flour for a Chocolate Cornflake Cookie – you could also try this with Vitarium Drinking Chocolate mix. Cranberries, other small dried fruit, mixed peel and ginger can also be added. Cookies keep well for 2 days when sealed in an airtight container.

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