Butter Crunchies
A community recipe by fishyNot tested or verified by Nigella.com
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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.
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.
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