Peanut & Cornflake Crisps (Gluten Free)

I have been working my way through my box of collected recipes, some torn from magazines and others somewhat hastily scribbled notes on envelopes and odd bits of paper. Many with no name or much detail. This is one of those recipes. It started with a list of ingredients, a few notes about how to make them and then a suggestion that they need a more nutty peanut flavour, with peanut butter and ? Clearly they are not a biscuit that I have made a lot, in fact cannot recall when they were last made. I went ahead and made a batch with the suggestion of adding some peanut butter. I found them quite delicious, although, a little fragile - not the sort of biscuit that can pack into jars, they are better stored in a tin in layers.


They were well received at my Knitting Group and a neighbour suggested that they were very much like Lincoln Crisps.

Use gluten free cornflakes (check the packet) for a biscuit that can be enjoyed by the gluten intolerent. Chopped almonds or hazelnuts can be substituted for the peanuts and the peanut butter omitted.

Peanut and Cornflake Crisps

2 egg whites 2/3 cup caster sugar 125 g butter 1 heaped tablespoon peanut butter ( optional)

4 cups cornflakes, slightly crushed 2/3 cup coconut 4 tablespoons peanuts, lightly chopped

Method

Melt butter and peanut butter together.

Beat egg white until stiff, add sugar gradually and beat well.

Gently mix the melted butter, cornflakes, coconut and peanut butter into the egg white mixture

Place heaped teaspoons of mixture onto greased tray or use baking paper. Allow room for the biscuits to spread. ) I bake 6 per tray)

Bake 160 deg C for approx 15 -20 minutes or until golden brown.

Allow to cool slightly on the tray and then carefully transfer to a cooling rack.