Prep Time: 25 mins
Total Time: 45 mins
Serves: 12-24,Yield: 24.0cookies
About This Recipe
“These crisp, crunchy biscuits melt in the mouth – hence their name.”
Ingredients
1/4 lbunsalted butter
3ouncescaster sugar
1egg, yolk only
3dropsvanilla extract
5ouncesself-raising flour
crushed corn flakes
glace cherries, halved,for decoration(optional)
Directions
Pre-heat oven to 190°C/ 375°F/ Gas Mark 5.
Grease two baking sheets.
Cream the butter and sugar together, until pale and fluffy, and then beat in the egg yolk.
Add the vanilla and stir in the flour to make smooth dough and divide into 24 portions.
Form each piece into a ball and roll in crushed cornflakes.
Press half a glacé cherry in the centre of each biscuit (if using).
Place the balls on the baking sheets and bake for 15-20 minutes.
Cool on the baking sheets for a few moments before lifting on to a wire rack.
Reviews
“Absolutly lovely, easy to make and scrummy. Taste a little bit like crunchy rusks.”
“These were delicious crisp little cookies that do indeed melt in your mouth! I made them using oats in place of the corn flakes, and they were very much enjoyed wth a cuppa. Made for Tea Party 2010. Thank you Mille.”
“Cookie turns out great except when mixed, dough too soft to handle, I have to increase flour to 200 before I can actually coat dough with cornflakes.”