Crunchy Cookies With Cornflakes Recipe

Preparation

1. Whisk together the butter, egg and sugar,
2. Add the starch slowly while mixing with your hands and knead until you get a soft non-sticky dough,
3. Form walnut size smooth balls from the dough and place on a baking dish lined with parchment paper,
4. Bake at 180 degrees celsius preheated oven for 20-25 mins,
5. Turn off the heat and wait 10 mins. brefore removing from the oven,
6. Remove from oven and let them cool,
7. Microwave the chocolate hazelnut spread for 30 seconds to loosen,
8. Whiz the cornflakes up in a food processor,
9. Dip the cookies first into the spread then into the ground cornflakes,
10. Refrigerate the cookies for 15 mins to help the spread to solidify,
11. Serve. (You can store them at room temperature)