125g butter, softened
3 tablespoon (50g) Natvia
2 teaspoon vanilla essence
2 free range eggs
1 cup (150g) self-raising flour
2 tablespoon sour cream
¼ cup diced dried apricots
¼ cup sultanas
2 cups cornflakes (plain, sugar free)
1 extra cup cornflakes for coating (plain, sugar free)

125 g butter, softened 3 tablespoon (50g) Natvia 2 teaspoon vanilla essence 2 free range eggs 1 cup (150g) self-raising flour 2 tablespoon sour cream 2 cup s cornflakes (plain, sugar free) 1 extra cup cornflakes for coating (plain, sugar free)

Beat the butter, Natvia and vanilla with electric beaters until very light and creamy.
Beat in the eggs one at a time, beating well in between each addition. Add sifted self raising flour.
Gently stir in the cornflakes until they are just combined.
Form mix into large hand-sized rounds. Lightly coat each ball in cornflake, before pressing out to a large cookie shape.
Bake for 18 - 20 minutes or until golden and firm.
Allow to cool for 5 minutes before moving to a rack to cool completely.
Tips and Tricks
Cookies can be made small or huge – whatever size you fancy.
Try adding 1 tablespoon of cocoa to the self-raising flour for a Chocolate Cornflake Cookie – you could also try this with Vitarium Drinking Chocolate mix.
Cranberries, other small dried fruit, mixed peel and ginger can also be added.
Cookies keep well for 2 days when sealed in an airtight container.