Delicious and simple! These Cornflake Cookies are sure to be a hit with the whole family. Perfect for an after school treat!
Scroll down to the bottom of the post for our Cornflake Cookies recipe..
Welcome! Not only are we celebrating the end of another week, but it’s also the last weekend of Winter! Don’t get me wrong, I do enjoy the cooler months. I love indulging my cravings for slow cooked casseroles, puddings and roasts, but as the days are starting to get a warmer and a little longer, my appetite is changing and I find myself looking for lighter options. Last week there were so many recipes that had my tummy rumbling, and several I’ve added to our meal planner for the week.
Now that the sun is shining in the morning (yep, even here in Melbourne!!!) it’s time for me to move on from my usual routine of hot oats for breakfast to something a little more summery. Oooh these Yoghurt Cups with Almonds and Brown Sugar from Rosehips and Rhubarb are going to be perfect for satisfying my total and utter love of all things involving yoghurt!
Don’t forget to pop over to Create Bake Make to check out Lauren’s favourite posts from last week.
This week it’s over to Lauren who is sharing one of her favourite childhood recipes (and mine too) – Cornflake Cookies!
Cornflake Cookies recipe..
I can still remember the first time I saw one of these, thinking how strange it was to see breakfast cereal in a biscuit. My Nan used to make these for us on special occasions, and there was something about the crispy cornflakes scattered throughout the buttery biscuit that I just couldn’t resist.
My version is a little different to my Nan’s, I like to be a little naughty and add chocolate chips – because chocolate can only make everything better right?!?! These biscuits are incredibly moreish, just try and stop at only one!
- 125 butter - softened
- ¾ cup of caster sugar
- 2 eggs
- 1 teaspoon vanilla essence
- ¼ cup of currants
- ¼ cup of chocolate chips
- 1 cup of desiccated coconut
- ½ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- 2 cups of plain flour
- 3 cups of cornflakes
- Preheat oven to 180 degrees and line two baking trays with baking paper.
- Using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time and mix well between each addition. Add the vanilla essence and beat until combined.
- Transfer the mixture to a large bowl and stir through the currants, coconut and chocolate chips.
- Fold through the sifted bicarbonate of soda, baking powder and flour with a metal spoon and stir until the mixture is almost smooth.
- Add one cup of the cornflakes to the mixture and gently combine.
- Pour the remaining two cups of cornflakes onto a plate and drop tablespoons of the biscuit mixture onto it, rolling into the cornflakes.
- Gently place on the trays, allowing room to spread. Bake for 15 minutes or until crisp and golden.