The Naranga Newsletter

Home Economics 

with Ms Athiniotis

This week Upper Juniors learned how to use cornflakes in a biscuit recipe to make Cornflakes crunchies. 

Ingredients:                                           

100g butter

½ cup soft brown sugar

½ cup sugar

2 eggs

1 cup coconut

2 ½ cups lightly crushed cornflakes

1 cup self-raising flour

You can also add 1/2 cup sultanas 

 

Equipment: mixing bowl, measuring cups, saucepan, wooden spoon, tablespoon, trays.                                                                                         

 

WHAT TO DO:   INSTRUCTIONS   

  1. Place butter and sugars in a saucepan. Heat until the butter melts. 
  2. Cool slightly then beat in eggs using a wooden spoon. Stir in coconut and cornflakes until combined.
  3. Drop tablespoonfuls onto greased oven trays. Bake at 180C for 10 to 15 minutes or until golden. When firm, transfer to a cooling rack. Store in an airtight container.