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Method:
Beat margarine and castor sugar in a
small bowl until light and fluffy. Beat in egg, stir in sifted flour
and cinnamon, then Weet-Bix and fruit medley.
Using floured hands, roll 1 level
tablespoon of mixture into a ball. Place onto greased oven tray and
press lightly with a fork. Sprinkle with raw sugar. Repeat with
remaining mixture, allowing about 4 cm between cookies. Bake in
moderately hot oven for about 15 minutes or until lightly browned.
Cook on wire rack.
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