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Preshana’s Crunchy nut cookies

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125g butter
1/3 cup sugar
1 egg
1/4 tsp vanilla essence
1 cup self-raising flour
1 1/2 cups lightly crushed crunchy nut cornflakes
Preheat oven to 180c

Cream butter and sugar and light fluffy.
Add egg and vanilla essence beat well.
Fold in sifted flour, mix well.
Shape teaspoonfuls of the mixture into small balls and roll them in the cornflakes.
Flatten slightly on pan lined with grease proof paper.
Allow room for spreading.
Bake in oven for about 20 minutes.
It should make between 20 and 30 biscuits, depending on how big you make them.
These are seriously delicious and perfect for an after school snack with some milk for the kids.
If there are nut allergies to consider, just use normal cornflakes or even Special K would work too

Prepared, tried and tested by: Preshana Singh‎

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