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I had a lot of fun experimenting with this recipe, using my father-in-law Vic as chief judge. The brown sugar and butter combine to give them a delicious caramel flavour.

90g (3oz) butter
1 cup brown sugar
4 1/2 cups gluten-free cornflakes
1 cup mixed nuts (or your choice), roughly chopped
1 large egg, lightly beaten
1 cup dessicated coconut
90g (3oz) glace cherries, halved
90g (3oz) chocolate bits - gluten-free

Turn on the stove. Melt the butter in microwave or on stove. Off the heat, add the sugar and mix thoroughly. Add egg, nuts, coconut, cherries, chocolate bits and cornflakes. Mix well. As you mix, bash the cornflakes so that they're partly crushed.

Place heaped teaspoonfuls on a non-stick oven tray. The mixture won't stick together properly, but don't panic - just push it together with your fingers. The ingredients will stick together as they cook. Bake at 170 C (350 F) for about 14 minutes. For the best flavour, rescue them just as any thin, spread out bits start to go dark brown.

Leave them on the tray for two minutes, then place on racks to cool.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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