1. In medium bowl, mix together flour, baking powder and baking soda. Set aside.

2. In large mixing bowl, with electric mixer, cream together butter and sugars until light and fluffy. Beat in egg, milk and vanilla.

3. Stir in flour mixture and cereal until combined.

4. Shape dough into two logs (25 cm/10 inches each). Wrap in plastic wrap, sealing at ends. Refrigerate at least 2 hours or until firm. Slice 5 mm (1/4 inch thick) and place on ungreased baking sheet.

5. Bake at 190°C (375°F) for about 9 minutes, until golden brown. Let cool for 2 minutes. Remove to wire racks and cool completely. Store in airtight containers.

Variations:

- Chocolate: Melt 2 squares unsweetened chocolate; stir in before adding flour mixture.

- Nutty: Add 125 mL (1/2 cup) chopped walnuts or pecans with flour mixture.

- Spice: To flour mixture, add 10 mL (2 tsp) ground cinnamon, 5 mL (1 tsp) ground ginger, 2 mL (1/2 tsp) ground nutmeg and 1 mL (1/4 tsp) ground cloves.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.