Cornflake Biscuits Recipe
This easy Cornflake Biscuits recipe is just like the classic biscuits you used to enjoy as a child! This is a great lunchbox snack and also includes Thermomix instructions
Servings: 24 Biscuits
Calories: 121kcal
Equipment
- 2 x baking trays
Ingredients
- 125 grams butter softened
- ¾ cup caster sugar 160 grams
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup sultanas 50 grams
- ⅓ cup chocolate chips 50 grams
- 2 cups self raising flour 300 grams
- ½ teaspoon bicarb soda
- 1 cup desiccated coconut 70 grams
- 3 cups corn flakes 1 cup = 35 grams
Instructions
- Pre-heat your oven to 180 degrees celsius (fan-forced) and line 2 trays with baking paper.
- Place 2 cups of the corn flakes into a large bowl and set aside until needed.
- Place the softened butter and caster sugar into the bowl of an electric mixer and mix on a high speed for 5 - 6 minutes or until pale and creamy.
- Add the eggs and vanilla extra and mix on a low speed to combine.
- Add the bicarb soda and self raising flour and mix on a low speed to combine.
- Add 1 cup of corn flakes, sultanas and chocolate chips and stir through to combine.
- Use a dessert spoon to scoop up the mixture and roll into a ball. Place the mixture into the bowl with the extra cornflakes and roll to cover.
- Place the biscuits onto your baking trays and gently flatten with the palm of your hand. Repeat until all of the mixture has been used.
- Place the baking trays into your preheated oven and cook for 15 minutes or until golden.
- Allow the Cornflake biscuits to cool on the baking trays for 5 minutes before carefully transferring to a wire rack to cool completely.
Thermomix Instructions
- Pre-heat your oven to 180 degrees celsius (fan-forced) and line 2 trays with baking paper.
- Place 2 cups of the corn flakes into a large bowl and set aside until needed.
- Insert the butterfly attachment into your Thermomix bowl and add the softened butter and caster sugar. Mix for 40 seconds, speed 2 or until the mixture is pale and creamy.
- Add the eggs and vanilla extra and mix for 10 seconds, speed 3.
- Remove the butterfly attachment and add the self raising flour, coconut and bicarb soda. Using the dough function, mix for 50 seconds or until the mixture comes together.
- Add 1 cup (35g of corn flakes), sultanas and chocolate chips and use your spatula to combine in the biscuit dough.
- Use a dessert spoon to scoop up the mixture and roll into a ball. Place the mixture into the bowl with the extra cornflakes and roll to cover.
- Place the biscuits onto your baking trays and gently flatten with the palm of your hand. Repeat until all of the mixture has been used.
- Place the baking trays into your preheated oven and cook for 15 minutes or until golden.
- Allow the Cornflake biscuits to cool on the baking trays for 5 minutes before carefully transferring to a wire rack to cool completely.
Notes
- This recipe makes around 24 good sized biscuits.
- The time it takes to cream your butter and sugar may vary depending on the temperature of your butter.
- If you are making these for younger kids or a crowd, you can instead use a tablespoon to scoop up the mixture to make more biscuits - just make sure you adjust your cooking time accordingly.
- You can also use raisins or currants instead of sultanas.
- To store, place in an airtight container and store in a cool dry place for up to one week.
- These biscuits can be frozen for up to three months.
Nutrition
Calories: 121kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 61mg | Potassium: 63mg | Fiber: 1g | Sugar: 9g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg