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3 Cornflake biscuits stacked on top of each other on a blue spot plate
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4.43 from 7 votes

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
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Snacks
Cuisine: Australian
Keyword: Biscuits, Freezer Friendly, Lunchbox Snacks
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
  • cup sultanas 50 grams
  • 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