Crunchy cornflakes and rich burnt honey make up these delicious cookies, the perfect teatime treat.
|Prep time||25 minutes|
|Cook time||15 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the burnt honey, place 80ml of honey in a small saucepan over a high heat. Bring to a boil and cook for 5-6 minutes or until very dark brown and starting to smoke. Remove from the heat and carefully add 1 tbsp water, swirling to combine.
Preheat the oven to 180°C, gas mark 4. Grease and line 2 standard baking sheets.
Cream the salted butter and extra fine caster sugar until light and fluffy.
Add the large egg and vanilla extract and beat well.
Slowly drizzle in the burnt honey and stir in the crushed cornflakes, flour and fine salt. Mix well.
Roll into balls then roll in the extra crushed cereal.
Place on a lined baking tray, leaving space for spreading and bake for 12-15 minutes.
Store in an airtight container for up to 3 days.