Children enjoy making these. Use the other half egg in scrambled egg or to glaze a pastry pie.
Makes about 18 crunchies
- Heat the oven to 375F, 190C, gas mark 5.
- Grease about 2 large baking sheets.
- Put the margarine into a large bowl, add the sugar and cream together with a wooden spoon until soft.
- Beat in the egg, then slowly work in the flour until the mixture has come together. (If it is a warm day or the kitchen is hot the mixture may be rather soft to handle so wrap in cling film and chill for 10 minutes).
- Wet the hands and lightly roll the mixture into about 18 balls and then roll each in the crushed cornflakes.
- Place well spaced on the baking sheets and slightly flatten each with the hand.
- Bake for about 20 – 25 minutes until turning a very pale brown at the edges. Remove from the oven and leave on the trays to cool for a minute before lifting each biscuit onto a wire rack to cool. When cold store in an airtight tin until required.
This recipe is from: Mary Berry's Ultimate Cake Book (BBC Books)
- 4oz (100g) soft margarine
- 3oz (75g) caster sugar
- ½ beaten egg
- 5oz (150g) self raising flour
- 1oz (25g) cornflakes, lightly crushed