Here’s my recipe for a favourite childhood recipe – Cornflake Cookies. I can still remember the first time I saw one of these, thinking how strange it was to see breakfast cereal in a biscuit. My Nan used to make these for us on special occasions, and there was something about the crispy cornflakes scattered throughout the buttery biscuit that I just couldn’t resist.
My version is a little different to my Nan’s, I like to be a little naughty and add chocolate chips – because chocolate can only make everything better right?!?! These biscuits are incredibly moreish, just try and stop at only one!
- 125 butter – softened
- 3/4 cup of caster sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 1/4 cup of currants
- 1/4 cup of chocolate chips
- 1 cup of desiccated coconut
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 2 cups of plain flour
- 3 cups of cornflakes
- Preheat oven to 180 degrees and line two baking trays with baking paper.
- Using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time and mix well between each addition. Add the vanilla essence and beat until combined.
- Transfer the mixture to a large bowl and stir through the currants, coconut and chocolate chips.
- Fold through the sifted bicarbonate of soda, baking powder and flour with a metal spoon and stir until the mixture is almost smooth.
- Add one cup of the cornflakes to the mixture and gently combine.
- Pour the remaining two cups of cornflakes onto a plate and drop tablespoons of the biscuit mixture onto it, rolling into the cornflakes.
- Gently place on the trays, allowing room to spread. Bake for 15 minutes or until crisp and golden.
Republished with permission from Create Bake Make.
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