How to Make Corn Flake Biscuits/Cookies
My mother gave me this particular recipe many years ago. She always said that she was not a good cook, but we never went hungry. This cornflake biscuit (I believe in some places they may be called cookies) recipe was something that she liked to make. She always used Kellogg's Cornflakes, and they tasted yummy when she made them. My family (bless them) are of the same opinion when I make them, which is quite often, I must admit. You'll find the recipe for how to make these delicious biscuits just below here. I'm sure that they are worth a try, at least once.
The cornflakes will make them crunchy on the outside; the sultanas giving them a softish texture on the inside. A nice combination! :)
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)
Self Raising Flour
1 heaped cup. Some times I add a few more sultanas to give more flavour!
The quantity of Corn Flakes 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 cup fulls!
- First, coarsely crush the corn flakes in a separate bowl and put them aside for later.
- Then using an electric mixer, beat the butter and sugar until the mixture is light and creamy!
- Add the eggs, sifted flour, and sultanas a little at a time. Mixing with a wooden spoon until well combined. (Do not add the corn flakes yet.)
- Roll a heaped teaspoon of the mixture into a ball about the size of a large walnut.
- Roll the ball-sized mixture into the previously crushed flakes, making sure they are well coated.
- Repeat this until all the mixture has been used. The above ingredients will supply you with about 40 biscuits.
- Place the biscuits/cookies on a flat tray lined with baking paper, leaving room for each biscuit to spread a little.
- Cook for 20–30 minutes in a moderate oven on the middle shelf until the cookies are golden brown.
- They will be a little soft when you remove them from the oven, but they will harden as they cool.
- Place on a wire rack and allow to cool.
There is a down-side to this recipe: My family kept eating them! I did actually stop making these for some time.
No seriously, I mean eating them. The whole batch would disappear in what seemed like 5 minutes. Whoosh!! Gone!!
So, please be warned that they will not last.
I have no idea how long they will keep; they just do not last long enough for me to find out.
Questions & Answers
There can I substitute oil for the butter?
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.Helpful 1
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