Tuesday, October 2, 2012

Raspberry crispies-Tuesday's in the kitchen

Miss Two and I made these little morsels last week. A new Donna Hay favourite in our household and perfect for a thank you pressie, a playgroup or afternoon tea treat. They can be messy but that is half the fun of baking. There was nothing better than enjoying a picnic, sharing food with friends and face painting on a beautiful spring day.

130g of butter, softened
2/3 cup caster sugar
1 egg
2 tsp vanilla extract
1/2 cup crushed corn cereal
1/2 cup frozen raspberries
1 cup self-raising flour
31/2 cups corn flakes, extra

How to make
Preheat oven to 180 degrees. Place butter and sugar in electric mixer (kitchenaid) and beat for 8-10 mins or until pale/creamy. Add egg + vanilla and beat well to combine. Stir through the crushed cereal, raspberries and flour + mix. Roll tablespoons of the mixture into balls and roll in the extra cereal. Place on greased oven try or one lined with baking paper. Leaving room to spread + flatten slightly. Bake for 10-12 minutes or until light golden.
Allow to stand on tray for ten minutes then transfer to a cooling rack. They'll be soft when first taken out of oven and once cool crispy on the outside + soft on the inside.
Makes 28.

Source: Donna Hay 
Kid's Magazine Annual
 9, 2012, pg 34.

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