I’ve been trying to make some sort of slice or snack for school lunches each weekend so there is something home-made in Scarlett’s lunch box. This trend will probably wane as the term moves on, but for now, I’ve got a heap of recipes to try. Here is one I made today and it has the thumbs up from Scarlett. Xavier is yet to try one.
- 190g softened butter
- 1/3 cup soft brown sugar
- 1 1/4 cups of wholemeal self-raising flour
- 2 tablespoons cocoa
- 1 3/4 cups cornflakes
Preheat oven to 180 degree celsius. Lightly grease baking trays.
Cream butter and sugar, then add sifted (or unsifted if you are lazy like me) flour and cocoa. Carefully fold in the cornflakes a little at a time.
Drop spoonfuls of mixture onto the trays and bake for 12-15 minutes.
When completed cooled, ice with chocolate ganache icing if so desired. I thought in this case it was best to leave them be.
Easy. And yummy. They in your mouth like buttery shortbread. I got 26 biscuits out of this batch.