Cornflake Cookies
The Australian Cornflake Cookie is a beloved treat that has been enjoyed by many for decades. The origin of the Australian Cornflake Cookie can be traced back to the 1930s, when cornflakes were a popular breakfast cereal in Australia.
The recipe for the Australian Cornflake Cookie is relatively simple, consisting of flour, sugar, butter, eggs, currants, vanilla and of course, cornflakes. The cornflakes are added to the outside of the cookie dough, giving the cookie a crunchy texture and a slightly sweet taste.
My recipe is adapted from the earliest recorded cornflake cookie I could find, that of Florence Violet McKenzie published all the way back in 1936. I have tried to keep as close to the original as possible, only modernizing it a little. I have seen currants or sultanas used in cornflake cookies, but I prefer currants, and since Florence’s uses currants and is the oldest one I can find, I think it’s fair to say currants were the original fruit used. Sultanas were probably used when currants were harder to find.
Overall, the Australian Cornflake Cookie is a delicious and unique treat that has a rich history in Australian culture. Whether enjoyed as a snack with a cup of tea or as a dessert after a meal, this cookie is sure to delight anyone who tries it.
Cornflake Cookies
Equipment
- 1 large bowl for mixing
- 1 hand mixer or stand mixer
- 2-3 baking trays lined with greaseproof paper
Ingredients
- 250 grams salted butter softened at room temp (8.8 ounces)
- 1 cup caster sugar
- 2 eggs
- 2 teaspoons of vanilla extract or 1 tsp vanilla bean paste
- 2 cup SR flour
- ¾ cup currants
- 4 cups cornflakes for rolling biscuits in
Instructions
- Preheat oven to 160 Celsius fan forced, or 170 Celsius regular oven. (320-340 Fahrenheit). Line 2-3 baking sheets with greaseproof baking paper.
- In a large bowl, beat butter and sugar together for about 2-3 minutes, until light and fluffy. Add egg and vanilla and beat again for 1 minute.
- Add flour and currants to the mixture and fold ingredients together until well combined.
- In another bowl, add some of your cornflakes for rolling (refilling when necessary). Using a large spoon, portion large spoonsful of mixture (about the size of a golf ball, one at a time) into the cornflakes. Roll the ball of cookie mix until well coated in the cornflakes. Use your hands to press the cornflakes into the cookie and shape into a round ball.
- Place cookies onto baking sheet, leaving a generous gap between each cookie. These spread A LOT! Bake for 20-25 mins, until just golden at the edges. The cookie will be very soft, do not try to move it to cooling rack. Cool on the baking sheet at least 20 minutes before moving.