RECIPE: Cornflake Biscuits
This recipe was a huuuuge favourite with our kids when they were youngsters, and whilst they are a bit fiddly to make, and it isn’t often that we make them these days, they are nice to have with a cuppa – and are a good way to use up ageing cornflakes.
[we usually double the recipe]
⅓ cup (75g) caster sugar
1 large egg
1 tsp vanilla extract
⅔ cup (105g) sultanas or other preferred dry fruit (cranberries are good!)
1 cup (150g) self-raising flour
2 cups lightly crushed cornflakes
Preheat oven to 180°C.
Line a baking tray with baking paper.
Cream butter and sugar until light and fluffy.
Add vanilla extract and egg, then beat well.
Fold in sifted flour and fruit.
Place cornflakes in a shallow bowl.
Drop generous teaspoonfuls of mixture into cornflakes.
Roll lightly until all surfaces are covered.
Place on prepared tray approx 5cm apart.
Bake for 15 minutes, or until golden.
Cool on a wire rack.
Store in an airtight container.