There’s truly nothing better than a Cornflake Cookie from Bake & Brew cafe to go down with a hot cup of tea or coffee. Made fresh on-site next door to the library, these biscuits are made from a simple recipe, with the perfect combination of sweetness, cornflake-y crunch and juicy sultanas.
The Cornflake Cookies are made by Sue the pastry chef, who inherited the recipe from her mother. Sue recalls the recipe originally appearing in an old Lutheran Church cookbook, but wasn’t sure which one! No matter – she knows this recipe by heart as she makes a fresh batch every week. They are for sale $4 each – and now that Sue has generously passed on her recipe – you can have a go at making them yourself!
Cornflake Biscuits – makes 24
Ingredients (NB quantities have been converted from Imperial measurements)
455 g self-raising flour
2 cups of sultanas
1 bowl of cornflakes
Cream the butter and sugar. Add eggs, SR flour and sultanas. Stir until mixed. Roll dessert spoonfuls of the mixture into balls and then roll them in the bowl of cornflakes, gently pressing the cornflakes into each ball.
Put the balls on a baking tray and gently press them down with your hand. Bake at 160 degrees for 15-20 minutes or until golden. Let the biscuits cool on a wire rack.
Dried apricot bits and choc chips also work well in this recipe – simply substitute them for sultanas.
Thanks again Sue for sharing your recipe!