Recipes
from our Food Tech Staff
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.
Almond Macaroons
1 C ground almonds
2/3 c Caster Sugar
2 Egg whites
¼ tsp almond essence
12 almonds for garnishing
Preheat Oven 170
Combine almond meal, sugar, egg whites and essence in food processor and blitz until well combined
Take out and roll into 16 balls, flatten and add almond on top of each biscuit and bake for 10-15 minutes