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Dear Friends

Been experimenting again with my cooking and came up with this Gluten Free adaptation to cornflake cookies

In a large bowl Beat together

1/2 cup margarine
1/2 cup sugar
2egg yolks (can use whole eggs I am allergic to eggs and it is the yolk that causes the allergy so I find using the whites works and give the yolks to hubby as scrambled eggs)
1 level teaspoon of Baking powder GF

When creamy add
1 cup GF cornflakes
1/2 cup rice flour
1/2 cup maize flour
1/ cup of chopped cystralised ginger
1/2 cup chopped apricots

Mix till combined and place teaspoons on a greased biscuit tray and bake in hot oven 200deg C(375deg F)for 15 to 20 minutes cool on tray.  

I do find that when sealed in a container the go soft so best to leave on a plate covered with a tea towel and they stay crisp for about 2 days.

Well hope you enjoy these 

Regards Christina

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