This is a lighter cookie from the ANZAC and the dark chocolate chip, and certainly not as sweet – the perfect light morning tea snack with a cup of hot tea.
Makes 28 cookies
INGREDIENTS
- 125g butter, chopped, at room temperature
- ⅔ cup caster sugar
- 1 tsp vanilla essence
- 1¼ cups self-raising flour, sifted
- 4 tbs milk
- 1½ cups cornflakes
- ½ cup raisins
DIRECTIONS
- Preheat oven to 180°C.
- Using electric mixer, cream the butter, sugar and vanilla essence in a mixing bowl until creamy. Add the flour and mix on low speed until just combined.
- Add milk and mix until dough comes together. Using a wooden spoon, stir in cornflakes and raisins, and mix until well combined.
- Roll tablespoons of the dough into balls. Place onto baking trays with enough space between each ball for spreading. Flatten slightly with a spatula.
- Bake for 12-14 minutes or until light golden. Stand for 5 minutes on tray before transferring to a wire rack to cool.
Note: If the raisins remain puffed up after the cookies have cooled, you have burnt them.
