Lovely and crunchy cookies with cornflakes to Wednesday evening 
Freeze dried raspberries and dried apricots are added to balance caramel taste and sweet taste of the light Muscovado sugar.
Freeze dried raspberries and dried apricots are added to balance caramel taste and sweet taste of the light Muscovado sugar.
Ingredients:
125 g butter
150 g light Muscovado sugar
1 tsp of vanilla sugar
0.25 tsp of salt
0.5 tsp baking powder
1 egg
150 g wheat flour
250 ml corn flakes (crush with hands to smaller parts)
1 dl of freeze dried raspberries (crush with hands to smaller parts)
1 dl dried apricots (finely chopped)
125 g butter
150 g light Muscovado sugar
1 tsp of vanilla sugar
0.25 tsp of salt
0.5 tsp baking powder
1 egg
150 g wheat flour
250 ml corn flakes (crush with hands to smaller parts)
1 dl of freeze dried raspberries (crush with hands to smaller parts)
1 dl dried apricots (finely chopped)
Melt butter and add sugars and mix well.
Add baking powder, salt and egg.
Mix corn flakes, flour, apricots and raspberries to even batter.
Make the small balls with hands ( appr. 30 g each) and place the balls on baking tray.
Press the balls flat using your hands. Bake in a oven at 200 ° C for about 10 minutes and allow to cool bisquits completely.
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