Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 24 people
Difficulty level: 3 out of 4
7 Ingredients
Number of servings
24
- 2teaspoons gluten-free baking powder
- 1/3 cup currants
- 125grams soft butter
- 3 1/2 cup gluten-free cornflakes
- 1 egg, lightly whisked
- 1/2 cup brown sugar
- 1 cup gluten-free plain flour
Nutrition per serving
394kJ / 94Cal
394 Kilojoules or 94 Calories
5% of daily energy intake*
Protein
0.9grams
Fat
3.7grams
Carbs
13.9grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Step 2 of 4
Using a hand-held beater, beat butter and sugar together in a bowl until creamy. Beat in egg. Fold in flour, baking powder and currants. Stir in 1 cup cornflakes.
Step 3 of 4
Place remaining cornflakes in a bowl and lightly crush. Drop slightly heaped tablespoonfuls of mixture into crushed cornflakes. Toss gently to coat and shape into rough balls.
Step 4 of 4
Place on trays, leaving space between each for spreading. Bake for 12-15 minutes or until golden. Cool on trays for 10 minutes before transferring to wire racks to cool completely. Keep in an airtight container for up to 3 days.
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