Corn flake Cookies, such an old favourite! The ultimate cookie for little people in my opinion and with Back to School right around the corner I thought this would be the best time to post this great recipe!
You may have noticed that I have a thing for cookies, and you'd be right! They're the best treat in my opinion, they're perfectly portioned and make excellent quick treats, snacks and gifts. They also last a while kept hidden in a sealed tin or container, so great when friends drop in or when you need to sneak something sweet with your coffee!
Corn Flake Cookies
125g soft butter, cubed
170g castor sugar
1 teaspoon vanilla extract
optional - zest from 1/2 a lemon
2 extra large eggs
1/2 cup currants
140g desiccated coconut
260g plain flour
1/2 tsp bi-carb soda
1/2 tsp baking powder
approx. 3 cups crushed cornflakes
Line cookie tray with baking paper.
Measure 3 cups of corn flakes into a shallow tray and crush with your hands, set aside.
Preheat oven to 160 degrees C
Sift the flour, baking powder and bicarb soda together in a separate bowl and place to the side.
Place butter, castor sugar, vanilla and lemon zest (if using) into the bowl of an electric mixer and beat with the paddle attachment until the sugar is fully incorporated and the mixture is turning pale, about 2-3 minutes.
Add in eggs one at a time and beat to incorporate between each egg.
Scrape down your bowl and add in the desiccated coconut and raisins. Beat for a few seconds to combine before adding the flour into the bowl in 2 additions, beating gently between each.
Once the flour is completely incorporated scrape the bowl down and scoop cookie dough right into the crushed cornflakes. I use a small ice-cream scoop but you could simply use 2 tablespoons.
Roll the cookie dough in the crushed cornflakes and gently push the flakes onto the dough to help them adhere.
Flatten the cookies gently onto a baking tray spacing them evenly apart to allow for spreading. Bake in your preheated oven for 15-16 minutes or until lightly golden and puffy.
Place cookies on a wire cooling rack until cool.
Makes 24 - 30 cookies, depending on size of your scoop or how many you eat before anybody sees!
Enjoy the cookies while still warm from the oven or store them once completely cool in a tightly sealed container for a week.