By Moushira Abdel-Malek makes 24 Ingredients: 1 cup self-raising flour (sifted with a pinch of salt) 2 cups cornflakes (roughly crushed) 1/2 cup castor sugar 1 egg 1 tsp vanilla essence 2/3 cup sultanas or raisins 375 gms plain milk chocolate (melted) 125 gms plain white chocolate (melted) 125 gms butter (softened) Method: Preheat oven to 180 degrees. Lightly grease and line two baking trays. With an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Mix well. Stir in flour. Add sultanas and cornflakes. Mix well. Drop tablespoonfuls of mixture onto trays, allowing room for spreading. Bake for 15 to 18 minutes, swapping trays after 10 minutes, or until light goldened. Stand for 10 minutes on trays. Transfer to a wire rack to cool completely. Stand wire rack over a sheet of baking paper. Dip one side of each cooled biscuit into melted milk chocolate. Place back onto rack. Set aside for 30 minutes to set. Drizzle white chocolate over biscuits. Allow to set before serving.
