Cornflake Cookies
Large soft and crunchy 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.
Notes
Cookies will keep for up to one week if kept in an airtight container.