Wednesday, 26 March 2014

Cornflake cookies

My Grandma has been making this recipe for over 50 years and it is a hit every time.  It is perfect for lunchboxes an can be frozen in batches for freshly baked cookies always on hand.

Cornflake cookies
Makes 20

  • 125g butter, softened
  • 1/2 cup caster sugar
  • 1 egg
  • 1/2 tsp vanilla essence
  • 1 cup self raising flour, sifted
  • 4 cups cornflakes
  • 1/2 cup chocolate chips (or sultanas)

Step 1
Preheat oven to 180 degrees celcius. Line an oven tray with baking paper.   

Step 2
With an electric mixer, beat butter & sugar in a small bowl until light & fluffy.  

Step 3
Beat in egg & vanilla.  Transfer to a large bowl. 

Step 4
Add sifted flour, 2 cups cornflakes & choc chips.  Stir until thoroughly combined.  

Step 5
In a separate bowl, crunch up the remaining 2 cups cornflakes into small pieces.

Step 6
With your hands, form small balls with mixture & roll in cornflake pieces.

Step 7
Place on tray, leaving space between biscuits for spreading.  Lightly flatten balls with a fork.

Step 8
Bake in preheated oven fro 15 mins.  Leave on tray for 5 mins then transfer to a wire rack to cool completely.

- Room temperature, in airtight container for up to 5 days
- Fridge, in airtight container for up to 2 weeks
- Freeze, in container or zip lock bag for up to 2 months.    

This recipe & many more can be found in my cookbook 'Food before 5'. 
Purchase for $19.95 from

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