250 g butter
½ cup sugar
3 tbsp sweetened condensed milk
1- 2 drops vanilla essence
2 ¼ cups plain flour
2 tsp baking powder
1 cup cornflakes
1 cup dried apricots, roughly chopped
- Preheat oven to 160°C and line baking trays.
- Cream butter and sugar. Beat in the condensed milk and vanilla. Stir in dry ingredients and apricots. Chill for 15 minutes in the fridge so it’s firm enough to shape and roll.
- Roll into walnut-sized balls and place on baking trays, allowing some room to flatten with the palm of your hand. Bake 20 minutes until lightly golden and set.
- Cool 10 minutes before transferring to a cooling rack. Once fully cooled, store in an airtight container.