Beat the butter, Natvia and vanilla with electric beaters until very light and creamy.
Beat in the eggs one at a time, beating well in between each addition. Add sifted self raising flour.
Gently stir in the cornflakes until they are just combined.
Form mix into large hand-sized rounds. Lightly coat each ball in cornflake, before pressing out to a large cookie shape.
Bake for 18 - 20 minutes or until golden and firm.
Allow to cool for 5 minutes before moving to a rack to cool completely.
Nutritional analysis per serving (7 servings)
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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