This recipe is best with
Recipe Ingredient
- 175g butter
- 250g sugar
- 1 tbsp liquid glucose
- 1 large egg, lightly beaten
- Red and green glace cherries, halved
- Combine:
- 200g puffed rice cereal
- 25g toasted chopped almonds
- 1 tbsp desiccated coconut
- 3 tbsp flour
Instructions
- Preheat oven to 170°C. Line baking trays with non-stick parchment. Melt butter, sugar and liquid glucose in a heavy-based saucepan over medium low heat. Bring saucepan away from the heat when butter has melted. Add egg and mix well. Stir in the rest of the combined ingredients.
- Dust your hands lightly with flour, take a tablespoon of dough and roll into a small ball. Place balls on a baking tray. Press a cherry half on each cookie.
- Bake for eight to nine minutes or until golden. At this stage, if cookies run out of shape, you can still pat them back into nice circles and leave to cool. Remove onto wire racks to cool completely. Store cookies in a plastic container and keep them chilled in the refrigerator.
