Best Ever Cornflake Biscuits

These are the best ever cornflake biscuits my grandmother used to make. Do you remember munching on delicious home made biscuits right out of the oven? I certainly do and today I had one of those moments with our fairy god daughter Ava.

Our friend Beth dropped over with the kids this afternoon with their new puppy and an impromptu pet party took off.

The kids were up for a snack and Ava offed to make biscuits with me. I pulled out an awesome family classic and powered away baking with Ava.

The best ever cornflake biscuits seem to be the best or a lot of us. It seems this recipe has been a classic for over 80 years again. I made a small tweak buy adding rapadura sugar (unrefined and dehydrated sugar cane juice).

Given its incredible simplicity and delicate taste and light texture I can totally see why the gang today loved as much as generations before. Ava pulled this out of the very way less than an hour after we decided to do some baking.

Ava and I both hope you enjoy the biscuits as much as we loved them today.

Best Ever Cornflake Biscuits

Totally quick and easy biscuits inspired by an 80 year old recipe. Delicate flavor with a moorish texture. I have added the rich tasting repadura sugar to replace castor sugar. Try swapping out the white flour for whole-grain flour.

Servings 24 biscuits

Prep Time 20 mins

Cook Time 12 mins

Cooling 15 mins

Total Time 47 mins

Equipment

• Cake Mixer

Ingredients

• 125 g butter at room temperature
• 1/2 cup rapadura sugar
• 1 large egg
• 1 1/2 cup unbleached white flour or whole grain
• 1/2 cup currants
• Pinch salt
• 2 cups cornflakes crushed slightly

Instructions

• Preheat the oven to 160 degC. Line 2 baking trays with baking paper.
• Use electric mixer to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg and whip until a smooth texture.
• Fold in the flour, currants and salt and mix until well combined.
• Place the cornflakes in a large bowl. tip the butter mixture onto the cornflakes. Fold the mixture gently into the cornflakes.
• Form 1 tablesppon size balls to make 24 biscuits or 1/8 cup balls for 12 balls. Place the balls, 8cm apart to allow room for spreading, Press down slightly to 1cm thickness on the prepared tray.
• Bake for 12-15 minutes or until golden. Cool the biscuits for 10 minutes on the trays before transferring to a wire rack to cool completely.

Calories: 103kcal

Course: Cakes and Muffins

Nutrition

Calories: 103kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 58mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 8mg | Kilojoules: 431kJ