INGREDIENTS
- Softened salted butter – 50g
- Caster sugar – 50g
- Vanilla Extract – 1/2 tsp
- Milk – 25g
- All Purpose flour/Maida – 105g
- Baking soda – 1/4tsp
- Corn flakes (some extra for later) – 50g
- Raisins – 30g Cranberry(small chopped) – 30g
METHOD
1.. Preheat the oven at 180˚C(OTG Mode: upper rod + lower rod + fan).
2. In a bowl, cream together the soft butter and caster sugar, until light and fluffy. Then add milk, vanilla extract and combine again.
3. Sift the dry ingredient that is the flour and baking soda directly into the creamed butter mixture, and then add in the chopped raisins, cranberries and cornflakes to form a dough.
4. Divide the cookie dough into balls of 45-50gm each, gently press each cookie ball on a plate of cornflakes to provide extra crunch and rustic appearance to the cookies
5. Now place each cookie on a lined baking tray and press a little, make sure to give 3 finger space between each cookie.
6. Bake at 180˚C (OTG Mode: upper rod + lower rod + fan) for 12 to 15 min until the cookies turn light golden in colour. Cool completely before serving.
