Gluten-free Cornflake Cookies
This old Aussie staple gets a gluten-free update
Equipment
- Baking sheet
- Large and medium mixing bowls
- Mixing spoon
- Kitchen scales
Ingredients
- 280 g gluten-free plain flour
- 10 g psyllium husk
- 100 g brown sugar
- 180 g unsalted butter, melted
- 140 g sultanas
- 2 eggs, lightly beaten
- 80 g gluten-free cornflakes
Instructions
- Preheat oven to 180 degrees celsius (conventional oven) or 160 degrees celsius (fan-forced oven)
- Grease and line a large baking sheet or cookie tray
- Put flour, psyllium husk, sugar, butter, sultanas and eggs into a large bowl
- Mix well until combined
- Put cornflakes into a separate smaller bowl
- With clean hands, gently roll heaped dessert-spoonfuls of the mixture and flatten a little using the palms of your hands until you have a disc
- Put each disc into the bowl of cornflakes and gently press to get the cornflakes sticking to the disc
- Place disc onto baking tray and repeat until all mixture is used
- Allow room on the baking tray for spreading
- Bake for 20 minutes
- Allow cookies to cool on tray