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Ireland Sep 2007
1. In a large mixing bowl cream the butter, brown sugar and salt (if your butter is already salted omit the salt). Add the vanilla essence and beat well until the butter is cream and the sugar well incorporated.
2. Sift flour, corn flour, baking powder, cinnamon and cocoa into the creamed butter and sugar. Mix well.
3. Add the cornflakes, slightly crushing them, and mix until they are all incorporated and the mixture is firm.
4. Mould dessertspoons full into even balls, and place onto a greased baking tray. Do not flatten them too much.
5. Bake in a medium oven - 375°F/190°C for around 15 minutes, or until they are just browning slightly. Remove from oven, leave on the tray to cool slightly then transfer to a wire rack to cool.
These are lovely if iced with chocolate icing when they are cold and topped off with a half a walnut or pecan nut. I caramlised these pecan nuts with maple syrup; heat a dry (unoiled) frying pan and put the nuts in to toast over a mudium heat. Be very careful not to burn them, turn the heat down if it starts to smoke at all. When the nuts are heated through remove the frying pan from the heat and pour a little maple syrup over the nuts. They will sizzle , shake them well to make sure they are all covered with the syrup, and there will be enough heat for them to caramalise. Transfer to a clean plate to cool down. Beware - they will be very hot, patience is needed!
Store in an airtight container,will keep for at least 4 or 5 days, but they never last that long in our house!
These cookies will keep for up to 5 days in an airtight container, but they are always best the day they are made.
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