This is a genius way to get more crunch in your cookies - coat them in cornflakes! It's a lovely old-fashioned biscuit with dates and walnuts - the kind grandmas used to make. This is Dulcie May Booker's recipe from Love & Food at Gran's Table (PQ Blackwell, 2009) by Natalie Oldfield (Dulcie's granddaughter).

Makes 24

1 1/2 c flour

1 tsp baking powder

pinch salt

1/2 c walnuts, chopped

1 c dates, diced

115 g butter

1 c sugar

1 egg

2 c cornflakes, crushed

Preheat oven to 160C. Line 2 baking trays with baking paper.

Sift flour, baking powder and salt in a bowl. Mix in walnuts and dates.

In a large bowl cream the butter and sugar until pale and fluffy. Whisk in egg then stir in other ingredients. If the mixture is super soft and sticky, you can chill in the fridge until firmer and easier to shape, if you like.

Put the cornflakes in a shallow bowl. Shape tablespoons of batter into balls, then roll in cornflakes and place on the trays, spaced apart. Flatten slightly with your fingers.

Bake for 20-25 min until cooked through.

I've made these using coconut sugar, raisins and macadamias so you can mix up the fruit and nuts and they still taste great.