Nana’s Cornflake Cookies

Method

1. Preheat oven to 180C/160C oven fan forced. Grease three oven trays with Fairy.
2. Beat Fairy and sugar in the bowl of an electric mixer until pale and creamy. Gradually beat in the eggs. Add sultana’s and flour and stir until well combined.
3. Place cornflakes in a large bowl and lightly crush with your hand. Use two metal teaspoons, drop tablespoons of mixture into cornflakes. Roll to coat in cornflakes and roll into balls, rolling in more cornflakes until well covered. Place on trays, about 5 cm apart, and bake for 12-15 minutes until golden. Cool on trays.
4. Place chocolate and copha in a small microwave safe bowl. Microwave on high for 1-2 minutes, in 30 second bursts, until melted. Stir until smooth.
5. Line a tray with baking paper. Remove cookies from trays and dip half of each biscuit in chocolate. Place on tray and allow to set. Store in a cool place in an airtight container or refrigerate for 5 days.

Variations; adding dates, chopped dried peaches, cranberries or apricots instead of sultanas.