Wed, 3 September 2025
Ingredients:
125g butter
50g soft, brown sugar
55g caster sugar
35g self-raising flour
35g plain flour
45g flaked coconut
90g Corn flakes
75g butterscotch or chocolate chips (you can also use chopped nuts, or a combination)
1 large free range egg
Directions:
Line 2 baking trays with parchment paper
Preheat the oven to 170
Place the butter, brown sugar and caster sugar in a large saucepan and heat until the butter is melted
Add the remaining ingredients and stir until combined
Divide the cookie dough into 24 dollops (12 on each tray), leaving room for some spreading in the oven
Bake for 10-12 minutes.
Rest the cookies for 1 minute, before using a round cookie cutter to tidy up the shape. Here’s how:
Lay a 4” round cutter over the smaller, freshly baked cookie
Rotate the cutter, making a circular motion, tracing the edge of the freshly baked cookie. This will help tuck in any rough edges and make the cookie lovely and round.
Enjoy when fully cooled.
