There are some things that just take me back to my childhood in an instant – the smell of a real pine Christmas tree, the sound of Prokofiev’s Peter and the Wolf played on a slightly scratched vinyl record, and the taste of my Mum’s cornflake cookies.
As soon as I bite into one of these sweet, gooey, golden, biscuits, I am immediately a little kid again.
I remember hovering around the kitchen bench while we waited for them to be cool enough to eat, and stuffing one too many in my face and regretting it afterwards!
This is an old family recipe, and my copy of it is written in my mother’s handwriting on a stained and smudged piece of paper. I think it probably came to her from my grandmother, or from my grandmother’s ancient copy of the PWMU cook book.
These biscuits are soft and buttery, with loads of sultanas, and a nice crunch from the cornflakes. They make the perfect afternoon snack, and with only a handful of ingredients they are quick and easy to make, even when you have helpers!
- 125 gm softened butter
- ¾ cup of sugar (white or brown)
- 1 egg
- 1 cup of self raising flour
- 1 cup of sultanas/raisins
- 1 cup Cornflakes for coating, slightly crushed.
- Preheat your oven to approximately 180 Celsius and line two large trays with baking paper.
- In a medium bowl, cream the butter and sugar then add the egg and mix well.
- Add the sultanas and the flour, stir until the mixture comes to together. It will be a fairly soft batter.
- Put the cornflakes in a bowl and crush them a little with your fingers.
- Drop teaspoons of mixture into the cornflakes and roll around until they form a rough ball and are well coated.
- Place on the tray with lots of room between each biscuit as they will flatten and spread during cooking.
- Bake in a moderate oven for approx 10 - 15 minutes or until the cornflakes just begin to brown.
- The cookies will be very soft, allow them to cool and harden before taking them off the tray.
You can use any type of ‘flake’ cereals for these cookies, some of the fancy cereals with added fruit work really well, but so do good old plain cornflakes.
My kids took a break from drawing just long enough to eat a whole heap of these and declare them “awesome”, just like I did when I was a kid.