250 grams dairy-free spread

200 grams (1 cup) caster sugar

2 eggs

100 grams blueberries

400 grams (2 cups) self-raising g/f flour

pinch cinnamon

300 grams (1 1/2 cup) cornflakes

200 grams (1 cup) cornflakes for rolling

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1. Pre-heat oven to moderate (160 degrees celsius, fan-forced).

2. Lightly grease three baking trays.

3. Put one cup of cornflakes in a baking dish, ready to roll your cookies.

4. Cream butter and sugar until smooth.

5. Add egg and mix again until combined.

6. Fold in blueberries, flour and cinnamon (sifted together) and the two cups of cornflakes.

7. Roll gently into balls. Coat in additional cornflakes.

8. Place balls onto baking trays, flattening and leaving enough room for cookies to spread.

9. Bake for 20-25 minutes or until a golden brown colour.

10.Transfer to a wire rack to cool completely.

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