These cornflake cookies are crispy on the outside and chewy on the inside. Just delicious! Serve them for tea or as an energy boost with a glass of milk for your kids after a long day of school.
- 120 g Butter, diced, at room temperature
- 100 g Brown sugar
- 1 tsp Vanilla extract
- 130 g Pastry flour, sifted
- 1 tsp Baking powder
- Pinch of salt
- 2 tbsp Milk
- 45 g Dried cranberries
- 80 g Kellogg's Cornflakes
- Preheat oven to 180C/350F. Line two baking trays with paper. Wish together the flour, baking powder and salt in a bowl.
- Cream the butter, brown sugar and vanilla essence in a mixing bowl until creamy. Add in the flour mixture, and mix on low speed until just combined. Add in milk and mix until dough comes together. Using a wooden spoon, stir in cornflakes and dried cranberries, and mix until well combined.
- Form the mixture into 24 balls and place them 1-inch apart onto the prepared trays. Flatten slightly with the back of a spoon. Bake for 14 minutes until light golden. Cool for 5 minutes on tray before transferring to a wire rack to cool completely.
