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Conrflake Cookie stack with glass of milk in background
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5 from 5 votes

Cornflake Biscuits

Cornflake Biscuits are the crunchiest, easy cookies around! Crunchy Cornflake Cookies are a fun recipe that are quick and simply oven baked. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: afternoon tea, Snack
Cuisine: Australian, International
Keyword: cornflake biscuits, cornflake cookies
Servings: 16
Calories: 161kcal
Author: Adrianne


  • Baking tray
  • Mixing bowl
  • Wooden spoon
  • Baking paper
  • Baking tray


Cornflake Biscuits

  • 130 grams butter Note 1
  • ½ cup white sugar Note 2
  • 1 egg
  • 1 cup self raising flour
  • 1 cup sultanas Note 3
  • 1 tsp vanilla essence optional
  • 3 cups cornflakes Note 4


Cornflake Biscuits

  • Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
  • Line 2 flat baking trays with grease proof paper
  • Add the butter to a mixing bowl and beat till soft and fluffy Note 1
  • Gently pour the sugar into the butter and continue to beat (until combined).
  • Add vanilla essence, followed by self - raising flour.
  • Use a spoon to stir the ingredients together
  • Transfer cornflakes into a zip lock bag, seal and use a spoon to bang the bag to slightly crush the cornflakes Note 5
  • Use a soup spoon to portion out individual amounts of the batter and roll this into a cookie shape using the palms of your hands.
  • Drop the rolled cookie into the cornflakes and shake the pan, to allow the cornflakes to stick to the other side. Note 6
  • Lay each cookie flat on the baking tray slightly spread apart from each other Note 7
  • Place the baking trays into the oven one by one (middle and lower racks)
  • Bake the biscuits for 16 mins until slightly golden brown Note 8
  • Use oven mits to remove the biscuits from the oven and allow to cool on a wire rack.



  • Note 1 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 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 These get stirred into the mix and bring a delicious chewy texture to each bite of your cookies!
  • Note 4 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 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 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 The 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 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). 


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