cornflake biscuits

serves30

Ingredients

250g butter, at room temperature

200g caster sugar

2 egg

350g self-raising flour

90g currants

120g cornflakes, crushed slightly

Method

1. Preheat the oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
2. Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Fold in the flour, currants and salt and mix until well combined.
3. Place the cornflakes in a bowl. Spoon slightly heaped tablespoonfuls of the butter mixture into the cornflakes. Toss the mixture gently in the cornflakes to coat and form balls. 
4. Place the balls, 8cm apart to allow room for spreading, on the prepared tray. Bake for 15-18 minutes or until golden. Cool the biscuits for 10 minutes on the trays before transferring to a wire rack to cool completely.