Ingredients for Rocky Crunch Cakes
- 100g unsalted butter, softened
- 150g caster sugar
- Plain Flour
- Sultana
- Corn Flakes
- Baking Powder
- Milk
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How to Make Rocky Crunch Cakes
- Preheat your oven to 180°C (350°F).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, oats, cereal, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop heaped teaspoons of the mixture onto a greased or parchment-lined baking sheet, shaping them into small, rocky mounds.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Let the cakes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
43g
Fat
20g
Carbs
8g