Ingredient :
230g QBB Ghee
250g caster sugar
2 large eggs, lightly beaten
300g top flour, sifted
30g instant coffee
1/2 tsp bicarbonate of soda
150g cornflakes, crushed
200g walnuts, halved
Method :
- Preheat oven to 180C
- Cream the sugar and QBB Ghee until light and fluffy
- Beat in the eggs and fold in the flour, instant coffee and bicarbonate of soda
- Fold in the crushed cornflakes and mix well
- Drop heaped teaspoons of mixture on to a baking tray lined with non stick baking paper
- Place a walnut on each cookie. Bake for about 15 mins
- Cool on a wire rack
