Corn flake cookies (biscuits) have graced the benches of family kitchens for many generations. I am sure you can remember your mum or even your grandmother making them!
We went away for a short break a couple of weeks ago and the cereal of choice was corn flakes. The returning packet had not very much in it so what else was I going to make but corn flake cookies. Now it wouldn’t be normal for me to make something without a little twist so I put my own stamp on this classic recipe and added some choc chips (because you can’t go past choc chips) and a sprinkling of chia seeds (because I always have this in the cupboard). I also replaced a portion of the flour with wholemeal self raising flour to boost the fibre content.
Even though I have made these additions, you can quiet happily leave them out and make the traditional corn flake cookie if you like.
125gm Butter, softened
2/3 Cup Brown Sugar
1 Tsp Vanilla Essence
1 Cup Self Raising Flour
3/4 Cup Wholemeal Self Raising Flour
1/2 Cup Choc Chips
2 Tbs Black Chia Seeds
1-2 Cups Corn flakes
LETS PUT IT ALL TOGETHER
1. Place the softened butter, sugar and vanilla essence into the bowl of a stand mixer or electric beater. Beat until light and creamy.
2. Add the eggs one at a time and beat well after each addition. Add the flours, choc chips and chia seeds and mix to combine. You will now have your cookie dough that will be just a little bit sticky.
3. Place the corn flakes on a plate or in a large bowl. Roll tablespoon size amounts of the dough and then roll in the corn flakes. Place onto a lined baking tray and flatten slightly. Repeat until all the mixture is used.
4. Bake in a 180 degree celcius oven for 12-15 minutes or until lightly golden. They will still be slightly soft to touch. Remove from the oven and allow to cool on the try for a couple of minutes before transferring to a cooling rack. They will become firmer as they cool.
Store in an airtight container for up to 7 days.