It’s very possible that back in the day, your Gran made a version of these cornflake cookies. No doubt she made them petite-sized so you were allowed to eat three, and served them up with a big glass of milk. Some recipes just stand the test of time.
Mind you, your Grandma’s cornflake cookies probably had considerably more sugar than this modernised version. I’ve also swapped out refined wheat flour for spelt, which adds extra chewiness to the glory that is these biscuits. You can just use plain flour, if that’s what you’ve got on hand.
Otherwise, these are the same delicious cornflake cookies that have been around for years.
More yummy biscuit recipes to try:
I used the no-name brand of cornflakes, which probably contain more sugar than flake. You can be extra-healthy and use bran flakes instead of cornflakes. Just quietly, they are also delightful when made with Sultana Bran (another high-sugar cereal). Choose whichever suits you best.
I’ve also made these bickies extra-big. I love the idea of a cookie being a meal, so only six biscuits fit on my large cooling rack. They are bigger than my youngest’s actual hand. You can imagine what a treat that feels like. I doubt most kids could even finish a single biscuit… so, make them whatever size you like and adjust the cooking time to suit. If you make Grandma-size teaspoon ones, they won’t need to be in the oven long at all.
Cornflake cookies
Makes 12 smaller biscuits or 6 giant biscuits
Takes 20 mins
Bakes 10-20 mins
125g butter, softened
¼ cup brown sugar
1 egg
1 cup spelt flour
1/2 tsp baking powder
Good pinch salt
¼ cup sultanas
2½ cups cornflakes, crushed
Preheat fan-forced oven to 160°C and line two baking trays with baking paper.
In a medium bowl, beat the butter and sugar until pale and creamy, then beat in the egg until well-combined.
Sift together the flour, baking powder and salt, then fold into the butter mix. Fold through the sultanas and half the cornflakes until combined.
Put the remaining cornflakes into a shallow bowl. Drop tablespoonfuls of the mix into the crushed cornflakes and toss until coated. To make bigger biscuits, over-heap your spoonfuls.
Place the cornflake balls onto the baking trays and squash. Bake for 10 minutes for smaller balls to about 20 minutes for giant balls – check and remove when cookies are golden.
Notes
- The cornflake cookies will keep in an airtight jar on the counter for about 3 days. They will not last that long.
- Use Sultana Bran or plain bran flakes instead of cornflakes.
- Plain flour can be substituted for spelt. Try the recipe out with coconut flour if you are gluten free.
- Caster or raw sugar can be substituted for brown. For a low-sugar biscuit, you can omit the sugar entirely and just cream the butter.
- Pop one in the school lunchbox for a recess treat.
