Name: Oat cornflake cookies
Cook time: 35 min
Total time: 35 min
Yield: Makes 20
Ingredients: 1 ¼ cups plain flour (200 g); 1 cup rolled oats (90 g); 2 cups cornflakes crushed (60 g); ¾ cup caster sugar (165 g); ¾ cup shredded coconut (60 g); 150 g unsalted butter chopped; 2 tbsp rice malt syrup; 2 tbsp boiling water; 1 tsp bicarbonate of soda

Lunchbox item or after-school snack – the choice is yours!

Ingredients

1 ¼ cups plain flour (200 g)

1 cup rolled oats (90 g)

2 cups cornflakes crushed (60 g)

¾ cup caster sugar (165 g)

¾ cup shredded coconut (60 g)

150 g unsalted butter chopped

2 tbsp rice malt syrup

2 tbsp boiling water

1 tsp bicarbonate of soda

Method

1.Grease and line three large oven trays with baking paper.

2.Sift flour into a large bowl. Stir in oats, cornflakes, sugar and coconut. Make a well in the centre.

3.Place butter and malt syrup in a small saucepan over a low heat and stir until melted. Remove from heat. Combine water and bicarb in a small jug, then stir into butter mixture. Add to flour mixture and stir to combine. Place heaped tablespoons of mixture, 4cm apart, on prepared trays. Slightly flatten with a fork.

4.Cook in a moderately slow oven (160C) for about 18 to 20 minutes, or until golden. Cool on trays.

New Idea team