Easy Biscuits
Quick and easy, Baking, snacks, Lunch box idea.
Cornflake Biscuits
Cornflake biscuits have been a household favorite for generations. They are easy, quick, taste delicious and are an easy snack to make. These are great for school snacks, made before friend come over, or just for when you want a biscuit with a cuppa.
Once made store in an airtight container.
Prep Time: 20 minutes | Cook Time: 20 minutes | Makes: 14
Table of Contents
Equipment
- 2x Mixing Bowl
- Electric Mixer
- 2x Baking Tray
- Baking Papper (to line the 2 baking trays)
- Measuring Cups
1/4 cup
1/2 cup
1 cup - Wire Cooling Rack
- Wooden spoon
- Spoon or Small Ice Cream Scoop (to scoop mixture into a ball)
- Oven
Ingredants
- 125g butter, at room temperature
- 100g (1/2 cup) caster sugar
- 1 egg
- 150g (1 cup) self-raising flour
- 45g (1/4 cup) currants (see note)
- pinch salt
- 60g (2 cups) cornflakes, crushed slightly
Note: you can substitute currants with sultanas.
Method
Step 1
Preheat the oven to 180C/160 fan forced. Line 2 baking trays with baking paper.
Step 2
Use electric beater 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 biscuit mixture into 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 transfeering to a wire rack to cool completely.