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Butter Crunchies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 36

Metric Cups
  • 250 grams unsalted butter
  • 125 grams caster sugar
  • 1 tablespoon golden syrup
  • ½ teaspoon vanilla extract
  • 250 grams plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 100 grams cornflakes (crushed)
  • 9 ounces unsalted butter
  • 4 ounces superfine sugar
  • 1 tablespoon golden syrup or light corn syrup
  • ½ teaspoon vanilla extract
  • 9 ounces all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 4 ounces cornflakes (crushed)

Method

Butter Crunchies is a community recipe submitted by fishy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 150c/300F/Gas2. Grease 2 baking sheets.
  • Cream the butter, sugar, vanilla and syrup until light and fluffy.
  • Sift the flour, baking powder and bicarbonate of soda. And add to the mixture, together with the crushed cornflakes. Mix thoroughly.
  • Roll dessert spoons into balls and place on the baking sheet about 5cm apart. Flatten slightly, using a fork dipped in water.
  • Bake for about 20 minutes until golden brown. Cool on the baking sheets for a few minutes, then transfer to a wire rack until cold.
  • Preheat the oven to 150c/300F/Gas2. Grease 2 baking sheets.
  • Cream the butter, sugar, vanilla and syrup until light and fluffy.
  • Sift the flour, baking powder and baking soda. And add to the mixture, together with the crushed cornflakes. Mix thoroughly.
  • Roll dessert spoons into balls and place on the baking sheet about 5cm apart. Flatten slightly, using a fork dipped in water.
  • Bake for about 20 minutes until golden brown. Cool on the baking sheets for a few minutes, then transfer to a wire rack until cold.
  • Tell us what you think