IN THE POT | ROCKY CRUNCH CAKES

I’m trying to get back into the cooking swing of things this year but I’m struggling with the fact that most of the things I want to bake involve a raw egg batter.  Now I can handle raw egg, but I can’t eat raw egg and I’m one of those cooks that likes to “taste” their batter.  Which means no snacking as I bake.  So when I got a craving for cookies and saw this recipe while having breakfast I thought it a  match made in heaven; there’s no eggs involved!

It’s a really simple recipe and the end product is really yummy, especially when it’s straight out of the oven!

Rocky Crunch Cakes

110g butter (room temperature)

½ cup sugar

1¾ cups sifted plain flour

½ cup sultanas

1½ cup Kellog’s Crunchy Nut Cornflakes

2 tsp baking powder

¼ cup milk

1.  Preheat oven to 180°C.

2. Cream butter and sugar, add remaining ingredients.  Mix well until mixture resembles a stiff dough.

3.  Place heaped teaspoons of mixture on to greased baking tray, forming rocky shapes.

4.  Bake in a preheated oven at 180°C for approximately 15 minutes, until golden.  Allow to cool, store in airtight container.

Source:  Kellog’s Crunchy Nut Cornflakes recipe card.

Serves: 14 (approximately)

Note: We didn’t have any sultanas so I substituted currants and I think it still rocked.