Recipes

Cornflake biscuits

Ingredients 

125g butter, at room temperature 

100g (1/2 cup) caster sugar 

1 egg 150g 

(1 cup) Self-Raising flour 

45g (1/4 cup) currants 

Pinch salt 

30g (1 cups) cornflakes, crushed slightly 

Method 

Preheat the oven to 180C. 

Line 2 baking trays with baking paper. 

beat the butter, sugar and vanilla in a bowl until pale and creamy. 

Beat in the egg

Fold in the flour and currants, mix until well combined. 

Lightly scrunch cornflake cookies in another bowl

Spoon slightly heaped tablespoonfuls of the butter mixture into the cornflakes. Toss the mixture gently in the cornflakes to coat and form balls.

Place the balls, 8cm apart to allow room for spreading, on the prepared tray. 

Bake for 15-18 minutes or until golden. 

Clinker Slice 

Ingredients 

250 grams Packet Of Malt O Milk Biscuits

200 grams Clinkers

1 cup Condensed Milk 

125 grams Butter 

200 grams Chocolate Melts 

Method

1. Place biscuits and clinkers in food processor and blend until small chunky pieces. 

2. In a small saucepan, melt butter and condensed milk over low heat, stirring constantly for 2 minutes. Remove from heat and pour straight into clinker mix and stir through until well coated. 

3. Line a slice tray with baking paper and press clinker mix into tin.  Melt chocolate in bowl in microwave for 30 seconds then stir if needed melt again for 15 seconds stirring again until chocolate melts. 

4. Pour over clinker mix in slice tray, spread evenly using the back of  a metal dessert spoon.

5. Place in fridge to set for 2 hours. Slice into squares and serve.