Mum’s Cornflake Biscuits
Kayla LaManna
approx 14 biscuits
15 minutes
dessert, sweets
Growing up, Mum used to make these for us all the time and they are still one of those nostalgic recipes I absolutely love. They’re buttery and soft in the middle with sweet sultanas throughout and that delicious crunchy cornflake coating. Such a ...
Ingredients
- 115 g unsalted butter, softened
¾ cup caster sugar
1 teaspoon vanilla extract
1 egg
1 cup self-raising flour
Pinch of sea salt
¾ cup sultanas
2 cups cornflakes
Directions
Preheat the oven to 180 degrees Celsius and line a large baking tray with baking paper.
Add the softened butter and caster sugar to a large bowl and beat until light and fluffy.
Add the vanilla extract and egg and beat again until well combined.
Add the self-raising flour and a pinch of sea salt and gently fold until just combined.
Fold through the sultanas.
Place the cornflakes into a shallow bowl. Using a dessert spoon, portion the cookie dough into balls, approximately 50 g each.
Roll each ball in the cornflakes, gently pressing them into the dough so they stick. Place onto the prepared baking tray, leaving enough space between each biscuit for them to spread.
Bake for 12–15 minutes, or until lightly golden around the edges.
Allow the biscuits to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
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