Cornflake biscuits Cornflake biscuits

Serving: 14

Prepration Time: 20 mins


  • 125g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 1 egg
  • 150g (1 cup) self-raising flour
  • 45g (1/4 cup) currants
  • Pinch salt
  • 60g (2 cups) cornflakes, crushed slightly

Methods / Prepration

  • Step 1
  • Preheat the oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
  • Step 2
  • Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Fold in the flour, currants and salt and mix until well combined.
  • Step 3
  • Place the cornflakes in a bowl. Spoon slightly heaped tablespoonfuls of the butter mixture into the cornflakes. Toss the mixture gently in the cornflakes to coat and form balls.
  • Step 4
  • Place the balls, 8cm apart to allow room for spreading, on the prepared tray. Bake for 15-18 minutes or until golden. Cool the biscuits for 10 minutes on the trays before transferring to a wire rack to cool completely.