Family and Kids

  • 50 g (2 oz) cornflakes
  • 100 g (3½ oz) butter or margarine, softened
  • 75 g (3 oz) caster sugar
  • 1 egg yolk
  • few drops vanilla essence
  • 125 g (4 oz) self-raising flour
  • 25 g (1 oz) cornflour
  • 7 glacé cherries, sliced in half, to decorate

Place the cornflakes in a plastic bag. Crush them with your hands or bash them with a rolling pin, then tip on to a plate and set aside.

Put the butter and sugar into a mixing bowl and cream them together with a wooden spoon until pale and fluffy. Add the egg yolk and vanilla essence and stir in. Sift in the flour and cornflour and stir them into the mix.

Take walnut-sized amounts of the mixture and make them into about 14 balls. Roll the balls in the crushed cornflakes until covered, then place them on a baking sheet lined with nonstick baking paper, leaving plenty of space between them, and decorate the top of each one with half a glacé cherry.

Bake the biscuits in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes, or until a light golden brown, then remove from the oven and allow to cool a little before transferring to a wire cooling rack.

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