Makes: Â 15 Cookies
6 Tbl (90g) Flora Light Margarine
1/3 Cup Sugar
1 Egg White
2 Tbl Dessicated Coconut
1/2 Cup Sultanas or Craisins (optional)
1 Cup Self-Raising Flour
2 Tbl Skim Milk
Preheat oven to 180C fan forced.
In a large mixing bowl, cream margarine and sugar.
Add egg white and beat.
Fold in corn flakes until ingredients are combined.
Drop a dessertspoon of mixture onto a baking tray that has been coated with cooking spray or lined with baking paper.
Flatten each cookie.
Bake 20 minutes or until golden brown.
Cool on wire rack.
Make sure your cookies are golden before removing from the oven, otherwise the corn flakes will be chewy and you wonâ€™t end up with a crunchy cookie.
VARIATIONS: Â For a plain biscuit omit sultanas/craisins.
You could replace the fruit with 1/2 Cup of Chocolate Chips.
CRUNCHY: Â 3.5g Total Fat, 1.0g Saturated, 0.8g Fibre, 1.7g Protein, 18.2g Carbs, 8.5g Sugar, 142mg Sodium, 463 Kilojoules (cals 110), GI Rating: Â Medium
PLAIN: Â 3.5g Total Fat, 1.0g Saturated, 0.6g Fibre, 1.5g Protein, 14.0g Carbs, 4.4g Sugar, 140mg Sodium, 390 Kilojoules (cals 93), GI Rating: Â Medium
CHOCOLATE CHIP: Â 5.0g Total Fat, 2.4g Saturated, 0.6g Fibre, 1.7g Protein, 16.9g Carbs, 7.0g Sugar, 141mg Sodi8um, 497 Kilojoules (cals 118), GI Rating: Â Medium
I worked out the Carbs per Craisin Cookie to be 18.6g per Cookie.
Source: Â Annette Sym, Symply Too Good To Be True, Book 1