Sunday, 12 July 2015

Cornflake biscuits

I am always a fan of a biscuit that can be baking in the oven within 10 minutes of starting the creative process.  I am not a huge fan of cookies – I don’t like the softness and therefore favour a biscuit with crispness and bite.  These have a double crunch in that you get the crunch of the crisp buttery biscuit on your first bite, and then the cornflake crunch when you start chewing.  It is an extremely pleasurable sensation!

I wasn’t too sure on using self raising flour for a biscuit, but it works well – the biscuits puff up while baking and then become thin and crisp on cooling.

In theory any cereal would work with this recipe; I am tempted to make another batch with Rice Krispies, or Cheerios.  If your cereal tastes are a little more grown up than ours then I’m sure muesli or granola would work well too!  Regular readers will know that I favour the 2-for-1 approach with biscuits so I think I need to sandwich them with some jam next time!

Cornflakes work well in biscuits; previously I have made cornflake oaty biscuits which were delicious.  I’d say this recipe produces a lighter biscuit e.g. you can put more of them away in a single sitting.  What I’m saying really is: make a double batch!


125g unsalted butter, at room temperature
100g caster sugar
1 teaspoon vanilla
1 egg yolk
175g self raising flour
50g Frosties – you can use classic cornflakes but increase the quantity of sugar to 125g)


Preheat the oven to 180C/fan oven 160C/350F/gas mark 4.

Line two baking sheets with baking paper or non stick foil.

Beat together the butter and sugar until light and whippy.

Beat in the vanilla and egg yolk.

Beat in the flour – you will end up with a dough similar in firmness/texture to sweet pastry.

Tip in the Frosties and gently work them into the dough using your hand.  Try not to crush them too much.

Cut the dough into 16 pieces; you can do this by weighing the dough and working out the weight that each biscuit needs to do, or be less exact and cut it into halves, halves again etc to get the 16 pieces. (I did this).

Roll each piece of dough into a ball and place on the baking sheet – 8 pieces per sheet.

Flatten the balls.

Bake for approximately 16 minutes and rotate the trays halfway through cooking time to ensure an even bake.  Don’t be afraid to pat the biscuits down at the halfway mark if they haven’t spread thinly enough.

They are baked when they are an even golden colour.

Leave to cool on the baking sheet before moving to a wire rack to cool completely.

They will store well in an airtight tin for at least two days.

Bask in the glory of the wonderful thing you have created.



Stuart Vettese said...

I love these CC - the frosties sound like a great addition. If you try rice krispies, I wonder if Ricicles work. Or do you still get ricicles?? Off to Google that now...

Cakelaw said...

Yum! I like cornflake cookies - don't know if I have ever had ones exactly like this, but I am sure they are tasty.

Sharrieboberry said...

Looks very nice!

Choclette Blogger said...

Oh these remind me of your syrup crunch biscuits which I made a long time ago now. They were so good, I've not forgotten them (can't keep up with most of what I bake) and keep meaning to try them again. One day I will manage it :)

Sue said...

I made these this weekend - a huge success (and the perfect way to use up the two mini-packets of cornflakes that were hanging around)!!
Immediate requests from the recipients to make them again very soon (perhaps also with some chocolate chunks or raisins added in some of them, just see what that's like).
Thanks CC !