Sunday, March 14, 2010

Cornflake coconut crunchies

Hello everyone, it has been a hectic week with my gorgeous friend Chris Andersen from Minneapolis in town. We have been catching up with lots of different friends in all sorts of fabulous places around Sydney. I loved cocktails and smart bar food at Rockpool Bar and Grill,, dinner at Mission Restaurant and Bar and lunch at North Sydney Cellars Cafe To say nothing of a hot chocolate at Bather's Cafe....And last night I had dinner at a great find in North Turramurra of all places, The Cook's Garden It's in a house and really beautifully done up. The food was luscious and there's a shop at the front where you can buy chocolates and handbags! It really doesn't get any better!

So to calm me down, this week's recipe is a very easy biscuit mix, which I made recently for a crowd. You can whip up the mix in five minutes and then have the biscuits in and out of the oven in no time at all. They are deliciously moist with all the coconut they contain. Do use a good brand coconut, not some cheap and nasty generic product. The recipe comes from my Women's Weekly Biscuits And Slices book.

Have a happy week! Love from Jane xx

Cornflake coconut crunchies

Makes about 40, depending on how you size them.

What you need:
  • 2 cups cornflakes, which you can either lightly crush or leave whole
  • 2 cups self raising flour
  • 1 cup flaked coconut
  • 1 cup shredded coconut
  • 1 cup brown sugar, firmly packed
  • 2 eggs, lightly beaten
  • 250g butter, melted

What you do:
  1. Preheat the oven to 190C.
  2. Line two baking trays with baking paper.
  3. Combine the corn flakes, sifted flour, both coconuts and brown sugar in a large bowl.
  4. Stir in the eggs and butter.
  5. Place spoonsful of the mixture onto the baking trays, leaving some space in between.
  6. Bake for about 12 minutes, or until lightly browned.
  7. Remove from the oven and after a couple of minutes transfer the biscuits to wire racks to cool.