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


  • 125 g butter (softened)

  • .5 cup brown sugar (lightly packed)

  • .5 cup caster sugar

  • 1 egg

  • .5 cup dessicated coconut

  • 2 cups cornflakes

  • 1 cup self raising flour

  • .5 cup of chopped peanuts

  • extra cornflakes to roll the biscuits in


  • 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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