Seriously, if you have five minutes up your sleeve, then you have time to get out the ingredients (of which there are only four), whip up these little gems, roll them into balls and pop them in the oven. Â Then you can vacuum, put on a load of washing, read a good book, get the kids ready for a trip to the park, or whatever you intended to do for the next ten minutes while they bake, and end up with lunch box treats the kids will love.
I made a double batch, because as you can imagine, in my house one batch doesn’t last long, and it still took less than five minutes to get them in the oven. Â My double batch only made 36 cookies instead of 48, but I guess I used heaped tablespoons so I would come out with decent sized cookies.
Ingredients:
- 150g butter, chopped
- 1/2 cup honey
- 1 2/3 cups self-raising flour, sifted
- 2 cups cornflakes
Method:
- Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
- Combine butter and honey in a small saucepan over low heat. Cook for 2 to 3 minutes or until melted. Â (I used the microwave).
- Combine flour and cornflakes in a bowl. Add butter mixture. Stir to combine. Roll level tablespoons of mixture into balls. Place balls, 4cm apart, on prepared trays. Flatten slightly. Bake for 10 minutes, swapping trays halfway through cooking, or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Store between layers of baking paper in an airtight container. Â Â Source:Â http://www.taste.com.au/recipes/21274/cornflake+and+honey+cookies