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How to Make Cornflake Biscuits/Cookies

Oliversmum is a self-taught cook who likes to try new and healthy recipes. Her preferences include biscuits/cookies, cakes, and puddings.

Cornflake biscuits are crunchy on the outside and nice and soft on the inside, flavored with juicy Sultanas.

Cornflake biscuits are crunchy on the outside and nice and soft on the inside, flavored with juicy Sultanas.

My Mother's Recipe

This recipe was passed down by my mother. Cornflake biscuits (or, cornflake cookies) were one of her signature treats. She always used Kellogg's Cornflakes, and they were tasty every time. Mine are no different.

Below, you'll find the recipe for how to make these delicious biscuits. The cornflakes will make them crunchy on the outside. The sultanas give them a soft texture on the inside. Everyone is sure to enjoy them!



Listed below are the ingredients you will need to make these cookies.

I always try to use Kellogg's Cornflakes, as I believe that they are much crunchier after cooking.

I also like to use genuine Australian sultanas, as I find they are much juicer than some of the imported sultanas.

This adds to the contrasting texture of the crunchy outside and the moist, soft centers.



8 ounces (227 grms)


3/4 Cup



Self Raising Flour

2 Cups


1 heaped cup. Some times I add a few more sultanas to give more flavour!


The quantity of cornflakes is hard to judge. It depends on how many biscuits you get from the mixture. I get about 40 with this amount of mixture so try starting with 3 cups!


  1. First, coarsely crush the cornflakes in a separate bowl and put them aside for later.
  2. Then using an electric mixer, beat the butter and sugar until the mixture is light and creamy!
  3. Add the eggs, sifted flour, and sultanas a little at a time. Mixing with a wooden spoon until well combined. (Do not add the cornflakes yet.)
  4. Roll a heaped teaspoon of the mixture into a ball about the size of a large walnut.
  5. Roll the ball-sized mixture into the previously crushed flakes, making sure they are well coated.
  6. Repeat this until all the mixture has been used. The above ingredients will supply you with about 40 biscuits.
  7. Place the biscuits/cookies on a flat tray lined with baking paper, leaving room for each biscuit to spread a little.
  8. Cook for 20–30 minutes in a moderate oven on the middle shelf until the cookies are golden brown.
  9. They will be a little soft when you remove them from the oven, but they will harden as they cool.
  10. Place on a wire rack and allow to cool.
  11. Enjoy!

Cook Time

Prep timeCook timeReady inYields

25 min

25 min

50 min

Approximately 40 Depending on size of biscuit.

Questions & Answers

Question: There can I substitute oil for the butter?

Answer: I cannot say for certain that you would get the same texture, but you could try coconut butter/oil. or olive oil spread, which is made by Bertolli, here in Australia. My opinion is that using any type of oil will make the biscuits spread more than they should.

© 2010 oliversmum