Rum & Cornflakes Cookies

Ingredients (Makes 40)

125g unsalted butter, softened

165g caster sugar

2 eggs, lightly beaten

1 tsp vanilla extract

1 tsp rum

4 tbsp currants

100g desiccated coconut

1/2 tsp baking soda, sifted

250g plain flour, sifted

100g cornflakes, lightly crushed

Method

Preheat oven to 180 degrees celsius

Cream butter and sugar in a cake mixer until light and fluffy.

Add eggs gradually and make sure the mixture is throughly mixed after each addition.

Add vanilla and rum and beat until combined.

Stir in the currants and coconut with a wooden spoon.

Fold in the baking soda and flour. Stir until the mixture is almost smooth.

Pour the crushed cornflakes into a shallow dish.

Roll the mixture into balls and evenly coat them with the cornflakes.

Line baking trays with baking paper. Arrange the balls in the trays, allowing room for spreading.

Bake for 15 to 20 mins or until crisp and golden.

Cool slightly on the trays before transferring to a wire rack to cool completely. Store them in an airtight container.