Cherry wink cookies

Cherry wink cookies

By
From
Baking
Makes
36
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
225g plain flour
2 teaspoons baking powder
salt
125g butter, softened
110g caster sugar
1 1/2 teaspoons vanilla essence
2 tablespoons honey
1 egg
2 tablespoons milk
2 cup cornflakes, lightly crushed
1/2 glace cherries, halved, (see Note)

Method

  1. Preheat the oven to 200°C. Grease baking trays or line them with baking paper.
  2. Sift the flour, baking powder and salt. Using an electric mixer, cream the butter with the sugar and vanilla. Add the honey and egg and beat well. Using a large metal spoon or a silicon spatula, fold in dry ingredients, a little at a time, alternating with milk.
  3. Drop heaped teaspoonfuls of mixture into lightly crushed cornflakes and toss gently to coat.
  4. Place on the prepared baking trays and gently press a glacé cherry half in the centre of each. Bake the cookies for 10 minutes or until golden. Transfer to wire racks to cool.

Note

  • For a pretty effect, use different colours of glacé cherries. Most glacé cherries are dyed to make them brighly coloured; however, undyed cherries are available. They are a darker, more natural red and are available from larger supermarkets and health food stores.
Tags:
baking
bakery
margaret
fulton
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