Cornflake Cookies

• 125g butter, softened
• 3 tablespoon (50g) Natvia
• 2 teaspoon vanilla essence
• 2 free range eggs
• 1 cup (150g) self-raising flour
• 2 tablespoon sour cream
• 1/4 cup diced dried apricots
• 1/4 cup sultanas
• 2 cups cornflakes (plain, sugar free)
• 1 extra cup cornflakes for coating (plain, sugar free)

1. Beat the butter, Natvia and vanilla with electric beaters until very light and creamy.
2. Beat in the eggs one at a time, beating well in between each addition. Add sifted self raising flour.
3. Gently stir in the cornflakes until they are just combined.
4. Form mix into large hand-sized rounds. Lightly coat each ball incornflake, before pressing out to a large cookie shape.
5. Bake for 18 - 20 minutes or until golden and firm.
6. Allow to cool for 5 minutes before moving to a rack to cool completely.
7. Tips and Tricksnookies can be made small or huge - whatever size you fancy.nry adding 1 tablespoon of cocoa to the self-raising flour for a Chocolate Cornflake Cookie - you could also try this with Vitarium Drinking Chocolate mix.nranberries, other small dried fruit, mixed peel and ginger can also be added.nookies keep well for 2 days when sealed in an airtight container.

butter, vanilla essence, range eggs, flour, sour cream, ubc, ubc, cornflakes, coating

Taken from www.yummly.com/recipe/Cornflake-Cookies-1070986 (may not work)