Cornflake Cookies

Crunchy corn flakes, soft and buttery biscuit and a burst of flavour (sweet sultanas or chocolate chips – your choice)! Cornflake Cookies are one of Australia's most-loved recipes and here you'll find step-by-step instructions to absolutely nail this biscuit recipe.

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• Bikkies worth baking
• Ingredient notes
• Step-by-step instructions
• Recipe FAQs
• Want more bikkies?
• Cornflake Cookies

Bikkies worth baking

Cornflake Biscuits have been enjoyed by generations here in Australia. (Our other favourite cornflakes recipe is, of course, Honey Joys.)

Loved by kids and older generations alike, they're perfect as an after-school snack or with a mid-morning cuppa. It's that combination of crunch, buttery softness and chocolate or fruit that just works so well.

This recipe is great because:

• it's easy to follow – I've made these cookies countless times and reviewed the recipe you find here many times to ensure it's user-friendly
• it's the best of the best – this easy Cornflake Cookies recipe is based on historical recipes, the Women’s Weekly recipe and my mum’s recollections of how she made up the recipe while working in country bakeries
• it has a secret ingredient – my mum shared what she added to give these cookies a tasty little boost, and this recipe includes a pinch of that secret ingredient I didn’t see in any of the other recipes.

Ingredient notes

The great thing about these biscuits is that you’ve probably got all the ingredients on hand to make them.

Can you spot the secret ingredient? Yes, it's cinnamon powder. It’s just a pinch, so you won’t actually taste it in the Cornflake Cookies. But it just seems to bring out the flavour of the other ingredients.

The other ingredients are all fairly straightforward. Just keep in mind that you can replace the SR flour (that's self-raising flour if you're not familiar with this ingredient) with plain/all purpose flour and baking powder. The detailed instructions are in the recipe card along with all the ingredient quantities.

Also, the cornflakes are added to the mixture and also used to coat the balls of cookie mixture prior to cooking – so there are two separate measures.

TIP: For best results, take the egg and butter out of the fridge about half an hour before you start so they can come down to room temperature. This will allow them to more easily blend with the other ingredients, creating a smooth cookie mixture.

Step-by-step instructions

I'm going to say it again. These cookies are so easy to make. (And you can find more of my quick and easy recipes here.)

All the instructions are in the recipe card at the end of this post. But let's just run through the process with some pictures so you are absolutely confident.

Prepping

These biscuits are baked on baking trays lined with baking paper in a moderate oven. So pre-heat your oven to 170 degrees celsius / 340 degrees fahrenheit, (fan-forced).

Mixing

Start by beating the butter and sugar until creamy (see image 1).

TIP: I use a hand mixer to make the cookies so there's no temptation to overbeat in a stand mixer.

Next, add the egg (see image 2) and beat again until smooth (see image 3).

Next, fold in (using a wooden spoon or similar) the flour and cinnamon (sifted together) (see image 4), followed by the choc chips (or sultanas) (see image 5) and then the first measure of cornflakes (see image 6).

Stir until the ingredients are combined and then stop – avoid over-combining the cookie mixture as this may result in flat cookies.

Rolling

Once your mixture is ready, it’s time to roll! Put the second measure of cornflakes in a baking dish (crushing a little so they'll more easily stick to the outside of the balls of mixture).

Roll tablespoons of the mixture into balls and roll each ball in the crushed cornflakes to coat the outside (see image 7).

Place the balls onto the baking trays, leaving enough room for cookies to spread.

TIP: If you want cookies that are slightly flatter and crispier, flatten the balls a little with your fingers before placing into oven.

Baking

These cookies should take about 20-25 minutes to bake and reach that beautiful light golden brown colour.

Once they're baked, allow to cool on trays for 5 minutes and then transfer to a wire rack to cool completely.

Recipe FAQs

Want more bikkies?

Here are some more favourite biscuits recipes from the collection.

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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