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Recipes > Biscuit & Slice recipes > Cherry chocolate caramel cornflake cookies

Cherry chocolate caramel cornflake cookies

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90g (3oz) butter
1 cup brown sugar
4 12 cups gluten-free cornflakes
1 cup mixed nuts (or your choice), roughly chopped
1 large egg, lightly beaten
1 cup dessicated coconut
90g (3oz) glace cherries, halved
90g (3oz) chocolate bits - gluten-free

Turn on the stove. Melt the butter in microwave or on stove. Off the heat, add the sugar and mix thoroughly. Add egg, nuts, coconut, cherries, chocolate bits and cornflakes. Mix well. As you mix, bash the cornflakes so that they're partly crushed.

Place heaped teaspoonfuls on a non-stick oven tray. The mixture won't stick together properly, but don't panic - just push it together with your fingers. The ingredients will stick together as they cook. Bake at 170°C (350 F) for about 14 minutes. For the best flavour, rescue them just as any thin, spread out bits start to go dark brown.

Leave them on the tray for two minutes, then place on racks to cool.

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Tasted divine and was easy to make, but it didnt stick together at all yet managed to glue to the baking paper, so I had to eat broken bit as I peeled them off. Not a success really, but tasted good.

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