Cornflake Biscuits are a fun, quick and easy recipe to make. Using simple, everyday ingredients and juicy sultanas, we make the cookies and cover them in crunchy cornflakes. Biscuits with cornflakes make the perfect snack, lunch box filler or afternoon tea treat.
Recipes like the Anzac biscuits, Tim Tam Slice and Air Fryer Biscuits are enjoyable ways to get your bake on.
The Golden Syrup Cornflake Cakes, Snickers Cookies and Mars Bar Cookies are super fun to make!
This recipe has been included by Twinkl among their top picks for Healthy Lite Bites for Quick Snacking.
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🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the cornflake cookies recipe in the points below:
- Cornflakes: everyone loves cornflakes right 😉👍.
- Simple ingredients: everything you need to make the recipe can be sought from your local grocery store. They are year round available easy to get your hands on ingredients.
- Minimal prep work: it will take you about 10 minutes from when you start the recipe to when you are placing the biscuits into the oven to cook. The cooking time is only 16 minutes.
- Only 7 key ingredients: a refined recipe which doesn't need a million different ingredients. Most of what you do need you may already have in the pantry at home.
- Kid Friendly: get the kids to help mix in the sultanas or to cover the biscuits in crushed cornflakes. They will love being involved and tasting the cookies as a reward for their efforts!
- Lunch Box Friendly: crunchy cornflake cookies are a great lunchbox treat! Pop them in to give a delightful surprise at morning tea time!
- All cooking levels: this is a basic biscuit recipe that is not difficult to make. It is suitable for all cooking levels from beginners to advanced.
🥗 Ingredients
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Butter: try and use unsalted butter for the recipe. It is easiest to work with if it is at room temperature. So grab it out of the fridge as a starting point when you know you want to make the recipe.
- Vanilla essence: the vanilla extract adds a lovely touch of flavor to the biscuit mixture.
- Egg: the egg is the binding ingredient or glue in the batter that helps everything else to stick together.
- Sultanas: the sultanas offer a contrasting soft texture to the firm cornflake biscuits. They allow us to make chewy cornflake cookies.
- Sugar: regular white sugar is what we need for the recipe.
- Self-raising flour: this will be in the cooking aisle and it will be labelled as such. In some parts of the world it is known as 'self rising flour'.
- Cornflakes: a popular breakfast cereal sold throughout the world. These are the star of the show in our cookies recipe. They are golden little crunchy flakes made from corn. They also offer the perfect combination of crunchy cookies with chewy mouthfuls 😁👍.
Top Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making my recipes. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
🍳 Instructions
Here are the step by step instructions to make the recipe. We start by creaming the butter. You will need some beaters, a handheld mixer or an electric mixer to begin with.
- Cream the butter and add the sugar (Photo 1)
- Add the vanilla essence Photo 2)
- Add the egg (Photo 3)
- Then add the self-raising flour (Photo 4)
👩🍳 How to Make Cornflake Biscuits
Start the recipe by beating the butter in a large bowl then slowly add the sugar and combine.
Once done add the vanilla essence, followed by the self-raising flour.
- Add the sultanas (Photo 5)
- Then stir to combine (Photo 6)
- Bag and crush the cornflakes (Photo 7)
- Spoon portions into the crushed cornflakes (Photo 8)
Next add the sultanas to the biscuit batter and use a wooden spoon to gently stir to fold them in.
Then add the cornflakes to a plastic bag, push down to remove the air, seal and then use a spoon to crush them like you see in the photos above.
- Roll the portions into biscuits (Photo 9)
- Coat them in cornflakes (Photo 10)
- Place them onto a baking tray (Photo 11)
- Oven bake them (Photo 12)
Next form the biscuit shapes and drop them into the cornflakes, using them to cover the outsides of the biscuits.
Then transfer the cornflake covered biscuits onto a baking tray.
Once done place the biscuits into the oven and allow them to cook for 16 minutes. Their surface will turn golden brown during this time.
When the biscuits are cooked, use oven mitts to remove the baking tray and place them onto a heatproof surface.
After about 5 minutes use a flat turner to transfer the baked cookies to wire racks to cool and firm.
🍽 Serving Suggestions
Hot, fresh out of the oven is the best way to serve the biscuits!
They are crunchy, smell amazing and the 1st bite rewards you for your efforts.
A glass of milk, cup of tea or coffee and you are all set with these!
They go down a treat at most times of the day and have a satisfying crunch about them.
👍 How to Guide
How to Store
Store leftover cookies in a sealed airtight container for 4-5 days.
How to Freeze
I don't recommend freezing the biscuits or reheating them after they have been baked.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use chocolate chips (equivalent amount) in place of the sultanas if you wish too.
- You can use dried cranberries or raisins in place of the sultanas if you want to.
- If you prefer using caster sugar you can (equivalent amount).
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- You can use a cookie scoop in place of the soup spoon to portion the batter.
- You can use silicone baking mats in place of the parchment paper if you wish too.
- The biscuits will be cooked at the 16 minute mark but still feel soft if you gently touch the top of them. They will however, firm up as they cool on the cooling racks.
- A flat turner is the best utensil to use to slide them from the baking tray to the cooking racks.
🤓 Frequently Asked Questions
What to have with cornflake cookies?
Cornflake cookies pair nicely with a glass of fresh milk or cup of tea or coffee.
What are cornflakes made of?
Cornflakes are a hugely popular breakfast cereal sold throughout the world. They are made from corn and work as a breakfast recipe or crushed into crumbs and used as batter.
Can you eat corn flakes on a gluten free diet?
No, corn flakes are not gluten free. However, you will find that some supermarkets sell a 'gluten free' cornflakes version which will be labelled as such.
😍 More Easy Sweet Treats
Getting your bake on can be a fun and enjoyable way to spend some time. Here are some more recipes to get you inspired:
- Lemon Polenta Cake
- Microwave Chocolate Fudge
- Coco Pop Crackles
- Microwave Marshmallow Fudge
- Dulce de Leche Tartlets
- Chocolate Caramel Slice
- Orange Polenta Cake
- Chocolate Zucchini Brownies
It is time to get our cornflakes on my friend. If you want to get baking this holiday season this recipe is a great place to start. You can also find all of my baking recipes in the one spot.
Adrianne
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📖 Recipe
Cornflake Biscuits
Equipment
- 1 Baking tray
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Baking paper
- 1 Baking tray
Ingredients
- 130 grams/ 1 stick butter Note 1
- ½ cup white sugar Note 2
- 1 teaspoon vanilla essence
- 1 egg
- 1 cup self raising flour
- 1 cup sultanas Note 3
- 3 cups cornflakes Note 4
Instructions
- Preheat your oven: to 180°C / 350-375°F / Gas Mark 4-5
- Baking trays: line 2 flat baking trays with baking paper.
- Butter and egg: add the butter to a large mixing bowl and use electric beaters to cream. Next crack the egg into the bowl and combine. Then gradually pour the sugar in and continue to beat until it is consistently mixed in. Next add the vanilla essence and stir to ensure it is thoroughly combined.
- Flour: next add the self-raising flour to the combined butter mixture. Again ensure that it is consistently mixed in with the other ingredients.
- Sultanas: add the sultanas to the butter mixture and stir to gently mix them in.
- Cornflakes: add the cornflakes to a zip lock bag, remove the air, seal and then use a spoon to bang the bag to slightly crush the cornflakes Note 5
- Raw biscuits: next use a soup spoon or mini cookie scoop to portion out individual amounts of the biscuit batter and roll these into a cookie shape using the palms of your hands.
- Cornflake coating: working 1 at a time drop the rolled cookie into the cornflakes and shake the pan, to allow the cornflakes to stick to the other side. Note 6
- Baking tray: place the cornflake coated biscuits onto a baking tray, slightly spread apart from each other. Note 7
- Oven bake: place the baking trays into the oven one by one (middle and lower racks). Then bake the biscuits for 16 mins until slightly golden brown Note 8
- To serve: use oven mitts to remove the baking trays from the oven once the biscuits are done and rest them on a heatproof surface. After about 5 minutes use a flat turner to transfer the biscuits onto a cooling rack. Serve when ready.
Notes
- Note 1 Butter: the butter will be easiest to beat if it is at room temperature. So let it sit on the bench well before making the cookies and it will be easy to cream.
- Note 2 - Sugar: I prefer to use white sugar rather than caster sugar for this recipe as I find the thicker grain of sugar helps to harden and set the crunch factor for the biscuits.
- Note 3 Sultanas: these get stirred into the mix and bring a delicious chewy texture to each bite of your cookies!
- Note 4 Cornflakes: the cornflakes are used to roll the biscuits in before they are cooked. You will find that they will stick to the batter extremely well and then simply place them onto the baking tray.
- Note 5 Crushed cornflakes: the reason we slightly crush the cornflakes is both because they are quite large on their own and also because it adds another layer of texture for the cornflakes to be crushed into random sized pieces.
- Note 6 Coating the biscuits: if you find that shaking the baking tray doesn't allow the cookie to be fully coated in cornflakes, manually do this with your hands and slightly push the cornflakes into the biscuit batter.
- Note 7 Oven baking: he biscuits will flatten and spread out during the cooking time. They need to be separated from each other on the baking tray to do this otherwise they will join each other and you will have to pull them apart.
- Note 8 Baked biscuits: the biscuits once cooked (16 mins) may still look or feel soft to the touch of your finger. However, they will harden as they cool. So once the time is up, remove them and let them cool (don't try and cook further to harden as they will burn).
Nutrition
Recipe published August 2020. Updated in October 2023 with more tasty tips and a rewrite to make the post easier for you to read 😉👍 (original photos and recipe).
Anonymous says
You don’t say when to add the egg
Adrianne says
Apologies for that! After creaming the butter and sugar. If you watch the video the step is in there. Thanks, I will update the recipe.
Dee says
Love this recipe - have made it so many times now and always excellent. As good as what my Grandma would make.
Adrianne says
Thank-you Dee for your feedback. I appreciate it. Ohhh that is a nice thing to say re your Grandma! Hope you have a great weekend 😁.
Jess Deane says
Great recipe. We love these biscuits.
Adrianne says
That is great to hear Jess, thanks for your feedback.