Gluten Free Cornflake Cookies

Well our rainy season has arrived! So what better to do than start baking.

I decided to go with a childhood favourite of mine - Gluten Free Cornflake Cookies. I used one of my Mum’s old tried and true recipes with just a few changes to make it my own. I did some research on the internet and apparently these cookies we quite the popular treat in the 70’s. One women said she had waited to 10 years to find the elusive recipe!

So for all those people out there who were wondering about the delicious cookies they enjoyed in the 70’s.. here it is

Gluten Free Cornflake Cookies

Cookie Baking Tips

- When making cookies in order to ‘cream’ the butter and sugar, the butter needs to be a room temperature. If you are short for time, you can soften the butter in the microwave, but do it on low setting. If you do accidentally melt it (as I did yesterday) you just need to harden it again. You can do this by leaving it in the freezer for a few minutes (or outside in the snow as I often do). If you then forget about it and it freezes, place your baking bowl on the stove hotplace on the minimum setting for just a minute until you get the desired consistency.

- Experiment with your oven. Each oven will cook differently, so if your using a new oven set your alarm for a shorter time so that you remember to check on the cookies more frequently.

- Position baking trays as near to the centre of the oven as possible. Trays should not touch each other or the side of the oven.

- Always place cookie dough on cool baking trays. This will avoid the dough spreading too quickly and cookies becoming thin.

- Cool cookies on the baking tray for a least 5 mins or until they set and you can remove them from the tray without breaking them.

Enjoy!