Kookie-Burras
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Source & History
A long time ago,
Kraft published a cookbook called
Every Aussie Kid's Cook Book. It contained things like Boomerang Pizzas, Ayers Rock Buns,
Wombat Paws, Footy Pies, Great Barrier Reef Fish, Goanna, Ned Kelly,
Witchety Grubs & Kookie-Burras. I remember Leah making the Kookie-Burras.
- Author
- Aileen Sorohan
Ingredients
- 125 grams Butter softened
- 1/2 cup brown sugar
- 2 cups cornflakes crushed
- 1 cup cheddar cheese grated
- 3/4 cup flour self-raising
- 48 almonds whole, skin on
- 12 currants
Instructions
- Preheat the oven to 180 degrees C. Grease the baking tray.
- Put the butter in a mixing bowl and beat it with a wooden spoon.
- Add the sugar and beat until light and fluffy. Stir in the grated cheese.
- Crush cornflakes by putting them into a plastic bag and gently squeezing with your hands.
- Add crushed cornflakes to the bowl and stir.
- Sift in the flour and mix all the ingredients together until the mixture is sticky to touch.
- Roll mixture into balls between the palms of your hands. You will need 12 balls a bit bigger than 50 cents pieces and 12 balls the size of 20 cent pieces for the heads.
- Place 4 large balls on your baking tray. Place one small ball next to each large one so that they are touching. Leave lots of room for spreading.
- Press each ball with the palm of your hand to flatten a little.
- Press an almond into the side of the head for a beak and 3 almonds for the tail.
- Press a current into each head for an eye.
- Bake in oven for 10 minutes, or until light golden in colour. Allow to cool on tray for 5 minutes before removing to a cooling rack.
- Repeat until all the dough is used.