Thursday, April 4, 2013

Allergy free cornflake cookies recipe


  • 125g Nuttlex
  • ⅔ cup, brown sugar
  • 1 tsp vanilla essence
  • 2 tsps Orgran No Egg whisked with 120mls water until thick
  • 1¾ cups Orgran self-raising flour
  • 1 cup sultanas
  • 1½ cups cornflakes, lightly crushed


  • Preheat oven to 180°C.
  • Line two baking trays with aluminium foil.
  • In a large bowl, beat the Nuttlex, sugar and vanilla in a large bowl until frothy.
  • Add the No Egg mixture, beating well until combined.
  • Gently fold in the flour and sultanas until combined.
  • Place the lightly crushed cornflakes on a wide plate.
  • Roll tablespoons of cookie mixture into balls.
  • Roll the balls in cornflakes until coated.
  • Place the balls, allowing room for spreading, on the prepared trays.
  • Lightly pat them down to half width.
  • Bake in a preheated oven, swapping trays halfway through cooking, for 18-20 minutes or until the cookies are golden.
  • Remove the cookies from the oven and allow them to sit on the trays for five minutes.
  • Transfer the cookies to a wire rack to cool completely.

No comments:

Post a Comment