1 bowl cornflakes, coarsely crushed for garnishing
Line baking trays with greased baking paper.
Cream butter, brown sugar and salt until light and creamy. Beat in evaporated milk until well combined.
Sift the superfine flour and self-raising flour together and stir into the creamed mixture with a metal spoon. On the lowest speed, beat in oats and cornflakes for 30 to 40 seconds or until well mixed.
Roll out dough in between two plastic sheets to 0.5cm thick. Cut into small squares with a fluted knife. Lift up the pieces of dough and press in some extra crushed cornflakes to garnish.
Bake in a preheated oven at 175°C for 15 to 20 minutes or until firm. Cool for one minute in the tray before transferring onto wire racks to cool.