RAISIN GINGER CORNFLAKE COOKIES
These are soft, almost shortbread-like cookies with a crunchy outside coating thanks to the cornflakes.
Servings: 32 cookies
- 1 cup softened butter
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups self-rising flour
- 1 ½ teaspoons ground ginger
- 1 cup golden raisins sultanas
- 3 cups cornflakes, approximately
Preheat the oven to 350°F (180°C). Line 2 or 3 baking sheets with parchment paper.
Beat butter and sugar in a large bowl with an electric mixer until creamy. Add the eggs one at a time, beating well after each addition and scraping down the side of the bowl. Add vanilla and beat until mixture is light and fluffy.
Fold in flour, ginger and raisins; stir until combined.
Roll rounded tablespoons of the mixture into balls. Roll each ball in cornflakes until well coated. Place on baking sheet, allowing for spread – about 8 per sheet. Bake for 15 minutes or until golden. Let stand on baking sheets for 5 minutes before removing to a wire rack to cool completely.
Calories: 131kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 75mg | Potassium: 53mg | Fiber: 1g | Sugar: 9g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg