Cornflake cookies are an old fashioned favourite for many Australians, with recipes and variations dating back to the 1930s – not long after Kellogg’s Corn Flakes were first launched in Australia in 1924. So, it’s no surprise many of us have grown up with different versions of cornflakes, and cookies that include them. This easy cornflake cookie recipe is a classic version that’s full of crunch and sultanas for a biscuit that’s delightful at any age. It also takes just 25 minutes to make.
Ingredients
Method
Preheat oven to 180°C (160°C fan-forced).
Beat butter and sugar in small bowl with electric mixer until smooth, add egg, beat until combined.
Stir in sultanas and sifted flour.
Roll rounded teaspoons of mixture in Corn Flakes, place about 3cm apart on greased oven trays; flatten slightly.
Bake in oven about 20 minutes or until lightly browned. Cool on trays.
5 tips for making cornflake cookies
- Use fresh cornflakes to make these cookies as crisp and crunchy as possible on the outside.
- Sift the flour before you add it to avoid lumps and get the smoothest cookie dough.
- Make sure there is enough space between the cookies for them to expand a bit as they cook.
- If you have a preference for how big or small the cornflakes coating the cookies are, you can choose how much or little you crush them before coating each one. Just don’t crush them too much or you might not get the desired crispiness.
- Keep an eye on the cooking time to make sure you get the ideal cornflake cookies that are crunchy on the outside and sweet and chewy on the inside.
Cornflake biscuit variations
As well as being a breakfast food, cereals are great in all kinds of recipes. When it comes to cornflakes, there are cookie recipes with choc chips, white chocolate, nuts and plenty of other variations, not to mention other classics like honey joys and chocolate cornflake slice.
Watch how to make cornflake cookies with choc chips
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