Cornflake cookies

1. Preheat oven to moderate, 180°C. Lightly grease and line 2 large oven trays.
   
2. In a bowl, cream butter and sugar together until light and fluffy. Beat in egg and vanilla.
   
3. Fold flour, 1 cup cornflakes, sultanas and choc chips through mixture.
   
4. Roll tablespoonfuls of mixture into balls and roll into remaining lightly crushed cornflakes. Arrange on trays about 4cm apart.
   
5. Bake for 15-20 minutes until golden. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely.

• Store cookies in an airtight container for up to 5 days.

Also in the mag this week:

From the food pages

• Teriyaki chicken with noodles
  
• Kofta meatball rolls
  
• Reader recipe: Chocolate cake by Diane Caratozzolo-Waddington, Esperance, WA.