125 g butter, chopped, at room temperature
1/2 cup Chelsea Caster Sugar
1 egg
1/2 tsp vanilla extract
1 cup self-raising flour, sifted
1 cup cornflakes, plus 1 1/2 cups extra, for coating
1/3 cup milk choc chips
1/3 cup sultanas
1/3 cup chopped glace cherries

Preheat oven to moderate, 180°C. Lightly grease 2 oven trays. In a large bowl, using an electric mixer, beat butter and Chelsea Caster Sugar together until light and fluffy. Beat in egg and vanilla.
Fold flour, 1 cup of cornflakes choc chips, sultanas and cherries through mixture.
Lightly crush remaining cornflakes. Roll tablespoonfuls of mixture into balls. Toss in cornflakes. Place onto prepared trays, 3cm apart.
Bake for 12-15 minutes until golden. Cool on trays for 5 minutes before transferring to a wire rack to cool completely.