Description
These are the kind of biscuits that vanish off the cooling rack before you’ve even poured the milk. Crispy on the outside, soft in the middle, and that sweet cornflake crunch just seals the deal.
Ingredients
Units
Scale
- 1/2 cup + 1 tablespoon or ~9 tbsp. (125g) butter, softened
- 1/3 cup sugar
- 1 egg, room temperature
- 1/4 tsp vanilla essence
- 1 cup self-raising flour, sifted
- 1 1/2 cups lightly crushed crunchy nut cornflakes
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line a baking tray with greaseproof paper.
- In a mixing bowl, cream 125g softened butter and 1/3 cup sugar until light and fluffy. Don’t rush; give it a good 2 to 3 minutes so the cookies aren’t dense.
- Add 1 egg and 1/4 tsp vanilla essence. Beat well until fully combined and smooth.
- Fold in 1 cup sifted self-raising flour gently until just combined. Don’t overmix.
- Lightly crush 1 1/2 cups of crunchy nut cornflakes in a bowl. You want texture, not dust.
- Scoop teaspoon-sized portions of dough and roll into small balls. If the dough feels sticky, chill it for 10 minutes.
- Roll each ball in the crushed cornflakes, pressing lightly so they stick well.
- Place on the prepared tray, leaving space for spreading.
- Lightly flatten slightly with your fingers or the back of a fork.
- Bake for 18 to 20 minutes until golden around the edges. The centers may look slightly soft, but they firm up as they cool.
- Let them rest on the tray for 5 minutes before moving to a cooling rack. They’re fragile when hot.
- Store in an airtight container for up to 5 days. They stay surprisingly crisp.
Notes
Created, prepared, tried, and tested Preshana
