Beat butter and sugar until light and
creamy. Add essence. Fold in flour and cornflakes to form a soft
dough. Shape dough into rolls of about 2 cm in diameter. Coat rolls in
chopped walnut and wrap each roll in waxed paper, sealing ends.
Refrigerate preferably overnight. Remove waxed paper and slice dough
into 1 cm thickness. Place on non greased baking trays 4 cm apart.
Glaze top with beaten egg and sprinkle with chopped walnut. Bake in a
preheated moderately hot oven at 175 degrees Celsius for 15 minutes or
until lightly browned. Cool on wire rake.