As kids every Saturday afternoon my best friend who lives across the road and I were taught by mum how to cook a variety of recipes. Each week I could not wait for the weekend to arrive as I was able to eat all the delicious desserts we baked! Both of our families were so excited to be receiving mountains of food consisting of my families famous pavlova, cheesecakes, jelly tart, passionfruit biscuits the list goes on. However without a doubt our cornflake cookies were always a favourite. We have had this recipe for a while now which was ripped out of a women’s weekly magazine and kept in our collection of cookbooks. They are the sort of biscuit that you can have at any time of the day whether it would be for afternoon tea with friends and family, enjoying them with a cup of tea or if your like me treating yourself to a midnight snack!
Check out my demonstration of how to make Cornflake Cookies on youtube in the link below:
Recipe adapted from an old women’s weekly magazine
- 125 grams butter- chopped at room temperature
- ½ cup caster sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup self-raising flour
- 1 cup cornflakes plus 2 cups extra for coating
- 1/2 cup milk chocolate chips
- 1/3 cup sultanas
- 1/3 dried cranberries (or glace cherries)
- 3/4 cup desiccated coconut
- Line a large baking tray with baking paper and preheat the oven to 180 degrees C/360 degrees F.
- In a large bowl, beat the butter and sugar together with an electric mixer until creamy.
- Add the egg and vanilla extract and combine well.
- Sift the flour and mix in until it resembles a stiff dough.
- Fold in the cornflakes, chocolate chips, sultanas, cranberries (or glace cherries) and coconut.
- Crush the extra cornflakes in a bowl and using 1-2 tablespoons full of mixture coat each ball generously, place them onto the baking tray leaving space for spreading between each one.
- Bake in the oven for 15 to 20 minutes or until golden. Cool on a wire rack and enjoy!