These Cornflake Cookies are packed with golden Cornflakes and sweet, juicy sultanas.
Plus, this recipe includes a pinch of a secret ingredient that my Mum learnt about during her time as a pastry cook in country bakeries.
Cornflake Cookies Recipe: a favourite for generations
Cornflake Biscuits have been enjoyed by generations here in Australia.
I always remember my Mum making them and also bringing them home from the bakeries she worked at during the 1990s.
They were always a welcome treat.
When researching the different ingredients and methods for making them, I found a recipe for Cornflake Cookies published back in the late 1940s in a Sydney newspaper.
Here, they’re recommended as an after-school snack.
Recipe from Sydney’s The Sun Newspaper, dated 21 August 1949.
My recipe is based on these historical recipes, the Women’s Weekly recipe and Mum’s recollections of how she made Cornflake Cookies while working in bakeries.
And, yes, my recipe includes a pinch of that secret ingredient I didn’t see in any of the other recipes!
Ingredients: got everything you need to make Cornflake Cookies?
The great thing about these biscuits is you’ve often got all the ingredients on hand to make them.
And here’s that secret ingredient I’ve been talking about – cinnamon.
It’s just a pinch, so you won’t actually taste it in the cookies. But it just seems to bring out the flavour of the other ingredients.
Making Cornflake Biscuits
These biscuits are baked on lightly greased baking trays in a moderate oven.
You’ll need plenty of Cornflakes. Two cups for the recipe and one cup for rolling the cookie balls in prior to baking.
There’s no need to crush the Cornflakes. They will naturally crush a little as you combine them into the mixture and roll your cookie balls in them.
After creaming the butter and sugar and then mixing in the egg, you simply fold in the remaining ingredients.
I use a hand mixer to make the cookies so I’m not tempted to overbeat in a stand mixer.
Once your mixture is ready, it’s time to roll!
These cookies should be on the large side. Scoop out about 45-50 grams of mixture for each cookie and roll into a ball with your hands.
Coat each ball in the additional cornflakes, using your hands to gently push the flakes onto the ball and ensure a good coating of Cornflakes.
Place balls onto baking trays, flattening a little and leaving enough room for cookies to spread.
These cookies should take about 25 minutes to bake and reach that beautiful golden brown colour.
Once baked, transfer to a wire rack to cool completely.
- 125 grams butter
- 1/2 cup caster sugar
- 1 egg
- 2/3 cup sultanas (variation idea: use choc chips instead of sultanas)
- 1 cup SR flour
- pinch cinnamon
- 2 cups cornflakes
- 1 cup extra cornflakes (for rolling)
- Pre-heat oven to moderate (160 degrees celsius, fan-forced).
- Lightly grease three baking trays.
- Put one cup of cornflakes in a baking dish, ready to roll your cookies.
- Cream butter and sugar until smooth.
- Add egg and mix again until combined.
- Fold in sultanas, flour and cinnamon (sifted together) and the two cups of cornflakes.
- Roll into balls. Each ball should be 45-50 grams. Coat in additional cornflakes.
- Place balls onto baking trays, flattening a little and leaving enough room for cookies to spread.
- Bake for 25 minutes or until a golden brown colour.
- Transfer to a wire rack to cool completely.