Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
Cream together the Stork and sugar then beat in the milk and vanilla
Sift in the flour, cornflour, baking powder and bicarbinate of soda and mix in
Put the Red Hots in a freezer bag, seal and smash with a rolling pin
Mix into the dough until evenly incorporated
Take heaping teaspoons of dough and roll into balls. Roll each ball in icing sugar then place on the baking tray. You should get between 20 - 24 cookies
Bake for 12 minutes or until the cookies flatten out and stop looking shiny
Let sit on the tray for a few minutes to set. During this time the cookies will 'crinkle' into shape. Ease them off the tray onto a wire rack with a fish slice to cool completely
You can make these without adding the sweets. Just add a little extra flavouring extract to taste
For a more pronounced coating of icing sugar, roll the cookie balls in granulated sugar first, then in the icing sugar. The granulated sugar will stop the icing sugar from soaking into the dough. Also if you like your cookies thicker, chill the dough for 30 minutes in the fridge before baking and they'll retain a rounder, fatter shape
