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Cornflake Cookies
125g cup butter or margarine
½ cup caster sugar
1 egg
vanilla essence
½ cup currants
½ cup coconut
1¼ cups self raising flour
pinch salt
2 cups cornflakes, crushed
1. Preheat oven to 180°C. Grease and line
baking trays.
2. Using the mixing bowl, cream together
butter and sugar on medium speed.
3. Add egg and beat well.
4. Add vanilla, currants and coconut and
continue mixing on “LO” speed.
5. Fold in flour and salt in two portions, until
mixture is well combined.
6. Spread cornflakes onto a piece of paper
and drop teaspoonfuls of mixture onto
cornflakes. Roll to coat.
7. Place onto prepared trays and bake for 15
minutes. Allow to cool on trays.
Quick Cup Cakes
Makes 12
60g butter or margarine
1¼ cups self raising flour
½ cup sugar
2 eggs
¼ cup milk
1 teaspoon vanilla essence
1. Preheat oven to 220°C and place patty
cases into patty tins and set aside.
2. Using the mixing bowl, place all
ingredients into the bowl. Using the mixer
as a hand mixer, start mixing on “LO”
speeds, slowly increasing to “HI” speed.
3. Place rounded dessert spoonfuls of batter
into the patty cases and bake for 12-15
minutes.
4. Allow to cool and decorate as desired.
Variations to this recipe:
Top the cake batter in the patty cases with
frozen berries before baking.
Serving suggestion:
When patty cakes are cooked drizzle with
icing sugar and top with a small eatable
decoration like marshmallows, or make
Butterfly cakes.
Butterfly cakes
Cut the tops off the patty cakes and cut in-
half. Top with a small spoonful of cream or
thick custard. Place cake halves back into
the centre of the cup cakes facing up to
create wings. Dust with icing sugar.
Recipes (continued)
