A simple old-school biscuit with a favourite of mine, cornflakes. I initially made them with raisins thinking they’d be great for school lunches, but the adult consensus was chocolate would be preferred! So I have added chocolate as an alternative. White, dark or a mix would jazz them up a little for the discerning among you.
Ingredients
100 g | Butter, at room temperature |
½ cup | Sugar |
½ tsp | Ground ginger (Main) |
1 Tbsp | Fresh ginger, finely grated (Main) |
1 cup | Flour |
1 tsp | Baking powder |
½ cup | Raisins, or chocolate bits |
2 cups | Cornflakes (Main) |
Directions
- Preheat oven to 170C. Line two oven trays with baking paper.
- Beat the butter and sugar until light and creamy. Stir through the gingers, flour, baking powder, raisins (or chocolate) and cornflakes, mixing to combine.
- Roll into golf-sized balls and place onto the baking trays. Place into the oven for 15-18 minutes until golden. Leave on the tray for a few minutes, then transfer to a cooling rack.