Crunchy Nut Cornflake Cookies
This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.
Ingredients
Dry 
200 g Bakers' Magic gluten free flour
1 tsp Baking powder
1/8 tsp salt
110 g Brown sugar
50 g Chopped cashews (or almonds or peanuts)
50 g Pepitas (or currants or more nuts)
90 g Crushed gluten free cornflakes (I used Kellogs)
Wet 
150 g Butter melted
1 Egg
25 g Honey
Method
Turn oven on to 160 C (fan forced) and line 2 baking trays with baking paper.
Mix together the dry ingredients and approximately 30 g of the crushed cornflakes.
Melt the butter, add in the honey and egg. Whisk to combine.
Pour butter mix over the dry ingredients and combine with a spatula.
Let the dough sit for 5 mins - it will thicken.
Roll slightly heaped tablespoons of the dough in the remaining crushed cornflakes. Transfer the cornflaked blobs to the baking trays.
Bake in oven for approximately 20 mins - the time will depend on the size of the blobs and your oven.
Allow to cool on the tray. Dry the cookies in an oven set at 100 C if the cookies are too soft in the middle after they have cooled down.
Simply enjoy!