|Butter/Block margarine||4 Ounce|
|Vanilla essence||4 Drop (Few drops)|
|Self-raising flour||5 Ounce, sifted|
|Crushed cornflakes||1⁄2 Cup (8 tbs)|
Cream the fat and sugar together and beat in the egg yolk. Flavour with vanilla essence, then stir in the flour to give a really stiff dough. Divide the dough into 20 to 24 portions. Form each into a ball and roll in crushed cornflakes.
Place the balls on greased baking sheets, well apart, and bake in a preheated moderately hot oven (190°C/375°F, Gas Mark 5) for 15 to 20 minutes. Cool on the baking sheets for a few moments before lifting onto a wire rack. Makes 20 to 24