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.
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.