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Cornflake biscuits
Cornflake biscuits
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Timeless recipe: Irresistible ruffle biscuits passed down for generations.
Ingredients:
  • 125g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 150g (1 cup) self-raising flour
  • 45g (1/4 cup) currants
  • Pinch salt
  • 60g (2 cups) cornflakes, crushed slightly
Instructions:
  • Preheat the oven to 180C/160C fan forced and prepare 2 baking trays by lining them with baking paper.
  • In a bowl, use electric beaters to whip the butter and sugar until light and creamy. Add the egg and beat well. Gently mix in the flour, currants, and salt until fully combined.
  • In a bowl, layer the cornflakes. Dollop slightly heaped tablespoonfuls of the butter mixture over the cornflakes. Gently mix everything together to coat and shape into balls.
  • Space the balls 8cm apart on the tray for optimal spreading. Bake until golden, for 15-18 minutes. Allow the biscuits to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

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