150g unsalted butter, chopped, at room temperature
½ cup caster sugar
1 tablespoon honey
1 ¼ cups self-raising flour
¾ cup shredded coconut
¾ cup sultanas
2 cups Kellogg’s Corn Flakes, lightly crushed
Line two large oven trays with baking paper.
Beat butter, sugar and honey in the small bowl of an electric mixer until pale and creamy. Beat in egg until combined. Stir in flour, coconut and sultanas until well combined.
Place Corn Flakes in a large bowl.
Roll heaped tablespoons of mixture into balls. One at a time, drop into flakes. Toss to coat. Re-roll balls, lightly pressing on flakes. Place about 6cm apart on prepared trays. Slightly flatten with your fingertips.
Cook in a moderately slow oven (160C) for about 20 minutes, or until golden brown. Remove. Cool completely on trays.
TIP! Biscuits can be made up to one week. Store in an airtight container. For a change, try adding ½ cup chopped peanuts or pecans to the biscuit mixture.