22 August, 2015
Honey and Cornflake Cookies
Honey & Cornflake Cookies
Makes: approximately 18
Ingredients:
- 150g butter
- 1/2 cup honey (or rice malt syrup)
- 2 cups SR Flour
- 2 1/2 cups cornflakes
Method:
- Pre-heat oven to 180 degrees Celsius
- In a small saucepan combine together butter and honey and mix over low heat until butter is melted and well combined
- Combine flour and cornflake in a large mixing bowl and mix well. Pour over the honey/butter mixture and fold in until well combined.
- Roll into tablespoon sized balls and lay out on lined and greased baking tray. Use a fork to flatten slightly.
- Bake for 10 minutes or until golden.
- Cool on trays for a minimum of 10 minutes before moving to a cooling rack.
Recipe Notes:
- Adding in 1/2 cup of dried fruit, choc chips or a tablespoon of chai seeds to this recipe are delicious additions.
- Store in an airtight container below 27 degrees for the maximum of 5 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.