Ingredients

• 300g butter, softened
• 180g icing sugar mixture (or pure icing sugar)
• 2 eggs
• 1 tsp vanilla extract
• 360g plain flour
• 40g cornflour
• 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1 1/2 tsp salt
• 150g Nestum cereal – lightly toasted
• 80g Nestum cereal – extra for coating
• 40g g glace cherries – cut into tiny pieces
• 1 egg white, beaten
• Egg wash:  1 egg beaten with 1/4 tsp salt

• Spread Nestum cereal on a baking tray and lightly toast in a preheated oven of 150 deg C for about 8 minutes or until fragrant.
• Sift together flour, baking powder, bicarbonate of soda and salt. Set aside.
• Cream butter and icing sugar until light and fluffy.  Add in eggs, one at a time.  Then add in vanilla extract.
• Mix in flour mixture and Nestum cereal and combine to form into a dough.
• Divide dough into balls of 10g each.  Place the ball of dough onto a flat plastic spatula and brush with egg wash and drop it onto the cereal.  Coat the dough completely with Nestum and flatten slightly. Brush a dot of egg white on the centre of the cookie and press a piece of glace cherry onto it.
• Place the cookie onto a lined baking tray.  Repeat with the rest of the dough.
• Bake cookies in a preheated oven of 160 deg C (fan-forced) for about 20 minutes or until golden brown.  (Monitor closely as the baking time depends largely on the shape of your cookies and also your oven temperature)
• Transfer cookies onto a wire rack to cool completely before storing in an airtight container.