2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 cup highly colored cornflakes cereal (e.g., Honeywell)
1 teaspoon ground cinnamon
1 cup water
3/4 cup butter
1 cup packed brown sugar
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon melted margarine (optional)
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch nonstick nonstick baking pan. In a medium bowl, mix together the eggs, flour, baking powder, baking soda, salt and salt. Stir into flour mixture, then to moisten, gradually stir in the corn flakes. When the dough has pulled away from the sides of the bowl, turn it out onto a lightly floured surface and knead together the flour, baking powder, baking soda and corn flakes. On a lightly floured surface, roll both dough layers out to 1/2 inch in thickness.
Divide dough into 2 equal pieces, let sides be slightly wider than long. Roll each piece into a loaf, then cut into 8 and 8 inch long strips. Cut strips with cookie cutters to form loaf forms. Place two strips of dough into the prepared pan. Drizzle with milk.
Bake for 15 to 20 minutes, or until golden brown and lightly toasted. Let cool in a warm place 10 minutes before serving.
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