Put honey nut cornflakes to delicious use in this speedy biscuit recipe that combines golden syrup, rolled oats and desiccated coconut
- Serves: 30 persons
- 225g unsalted butter, softened
- 125g soft light brown sugar
- 100g golden syrup
- 1large egg
- 1tsp vanilla extract
- 50g desiccated coconut
- 200g plain flour
- 1tsp bicarbonate of soda
- 50g rolled oats
- 50g honey nut cornflakes, crushed
Step 1Beat the butter with the sugar, golden syrup, egg, vanilla extract and ¼ tsp salt. Stir in the coconut, flour and bicarbonate of soda, followed by the oats and cornflakes.
Step 2Heat the oven to 180C/fan 160C/gas 4. Shape the cookie dough into 30 small balls and space out on baking trays lined with baking paper. Very gently press each ball to flatten the top, then bake for 12-14 minutes or until golden and crisp on the edges. Cool completely – they will crisp up more as they cool.