Cornflakes Snaps Cookies

Ingredients:
200g QBB Ghee (I used butter)

180g caster sugar

1 tsp grated rind of lemon

1 tsp vanilla essence

2 egg yolks

250g cornflakes ~ crushed lightly

260g self-raising flour

20g corn flour

some cherries glaced ~ chopped

Directions:

1. Cream the QBB/butter, sugar & vanilla essence until the mixture becomes fluffy.
2. Beat in egg yolk & grated lemon rind.   Fold in sifted flour & mix well.
3. Put mixture into the refrigerator to chill for half an hour until it turns slightly firm so that you can handle easily.
4. Drop teaspoonfuls of mixture onto the crushed cornflakes.   Shape into balls & place on baking trays lined with non-stick paper.
5. Press a cut cherry in the centre of each dough.
6. Bake in preheated oven at 180 deg C for 20-25 minutes or until lightly golden in color
7. Cool on wire racks before storing in airtight containers.