Cornflake Biscuits
Cornflake Biscuits are a fun, quick and easy recipe to make. Using simple, everyday ingredients and oven baked to perfection.
Servings: 16
Calories: 161kcal
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: add the butter to a large mixing bowl and use electric beaters to cream. 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
Calories: 161kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 102mg | Potassium: 88mg | Fiber: 1g | Sugar: 12g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg