Cornflake & Cranberry Cookies

Crunchy, not-too-sweet, deliciously golden biscuits to enjoy for afternoon tea. This is a simple recipe that makes a crowd pleasing snack! Enjoy.

Makes 12-13 medium biscuits

 125g unsalted butter, softened

80g honey

40g brown sugar

1 tsp fine sea salt

1 large egg, room temperature

100g dried cranberries or raisins

80g cornflakes, plus extra for rolling

150g plain flour

1.5 tsp baking powder

 METHOD:

 1.     Preheat the oven to 160degC fan

2.     Cream the butter, honey, sugar and salt together until light and fluffy using a stand mixer or electric beaters.

3.     Beat in the egg and mix until well incorporated, scraping down bowl as needed.

4.     Add in the flour, baking powder, dried fruit and cornflakes and fold until just combined and no floury spots remain.

5.     Use a small ice cream scoop or tablespoon to portion out cookie dough, roll gently between your palms, then coat in extra cornflakes. Place on tray.

6.     Bake for 20-25 minutes until golden and crunchy. Allow to cool on trays for 5 minutes, then transfer to a wire rack to cool completely.

Head to my Instagram for a video tutorial!