Recipes (continued)
Cornflake Cookies
125g cup butter or margarine
½cup caster sugar 1 egg
vanilla essence
½cup currants
½cup coconut
1¼ cups self raising flour pinch salt
2 cups cornflakes, crushed
1.Preheat oven to 180°C. Grease and line baking trays.
2.Using the mixing bowl, cream together butter and sugar on medium speed.
3.Add egg and beat well.
4.Add vanilla, currants and coconut and continue mixing on “LO” speed.
5.Fold in flour and salt in two portions, until mixture is well combined.
6.Spread cornflakes onto a piece of paper and drop teaspoonfuls of mixture onto cornflakes. Roll to coat.
7.Place onto prepared trays and bake for 15 minutes. Allow to cool on trays.
Quick Cup Cakes | Makes 12 |
60g butter or margarine 1¼ cups self raising flour
½cup sugar 2 eggs
¼ cup milk
1 teaspoon vanilla essence
1.Preheat oven to 220°C and place patty cases into patty tins and set aside.
2.Using the mixing bowl, place all ingredients into the bowl. Using the mixer as a hand mixer, start mixing on “LO” speeds, slowly increasing to “HI” speed.
3.Place rounded dessert spoonfuls of batter into the patty cases and bake for
4.Allow to cool and decorate as desired.
Variations to this recipe:
Top the cake batter in the patty cases with frozen berries before baking.
Serving suggestion:
When patty cakes are cooked drizzle with icing sugar and top with a small eatable decoration like marshmallows, or make Butterfly cakes.
Butterfly cakes
Cut the tops off the patty cakes and cut in- half. Top with a small spoonful of cream or thick custard. Place cake halves back into the centre of the cup cakes facing up to create wings. Dust with icing sugar.
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