Crunchy Nut Cornflake Cookies

 

 

Ingredients

 Dry 

200 g Bakers' Magic gluten free flour

1 tsp Baking powder

1/8 tsp salt

110 g Brown sugar

50 g Chopped cashews (or almonds or peanuts)

50 g Pepitas (or currants or more nuts)

 

90 g Crushed gluten free cornflakes (I used Kellogs)

 

Wet 

150 g Butter melted

1 Egg

25 g Honey

 

Method

Turn oven on to 160 C (fan forced) and line 2 baking trays with baking paper.

Mix together the dry ingredients and approximately 30 g of the crushed cornflakes.

Melt the butter, add in the honey and egg. Whisk to combine.

Pour butter mix over the dry ingredients and combine with a spatula.

Let the dough sit for 5 mins - it will thicken.

Roll slightly heaped tablespoons of the dough in the remaining crushed cornflakes. Transfer the cornflaked blobs to the baking trays.

Bake in oven for approximately 20 mins - the time will depend on the size of the blobs and your oven.

Allow to cool on the tray. Dry the cookies in an oven set at 100 C if the cookies are too soft in the middle after they have cooled down.

Simply enjoy!