cornflake cookies

cornflake cookies

Whenever I have been away for a while I like to replenish the cookie jars and these cornflake cookies are really great. They are great to have around when you are on the run, to grab a few on your way out the door when you have missed breakfast. They last at least a week in an airtight container… I have never tested any longer than that. (makes about 3 dozen cookies)

What you need

125g butter at room temperature
1/3 cup caster sugar
1 egg beaten
2/3 cup raisins/sultanas or even chopped glace cherries (whatever you like best)
1 cup self raising flour
1 1/2 to 2 cups crushed cornflakes

The process

Take about 2 cups of cornflakes from the box and crunch them with your hands to break into smaller pieces, not powder or tiny pieces, just broken up which will be about 1 1/2 cups. Pour onto a large plate.

In a bowl, add the butter and caster sugar and beat until smooth and creamy. use an electric beater.

Now add the beaten egg and beat again until fully combined.

Sift the flour into the mixture and add the raisins or dried fruit of your choice. Mix together with a spoon using a folding motion until uniformly combined, dont beat, just mix.

Line a baking sheet with grease proof paper and take heaped teaspoons of the mixture, form a ball and roll them in the broken up cornflakes to coat well.

Place them on the baking sheet and flatten slightly with your thumb. Leave about 2 or 3 cm around each cookie to allow for spreading and rising.

Bake in the middle of the oven at 180 Celsius for 20 minutes until golden.

Remove from the oven and allow them to cool and crisp up then dig in…

To store, place a sheet of grease proof paper in the bottom of your tin or tupperware and pile them up gently.

try this healthy energy bar recipe as well.