SRC: Cornflake Biscuits

Before this month I had never heard of a cornflake biscuit.  But while I was perusing Food Baby Life, the blog I was assigned for this month’s Secret Recipe Club exchange, I came across an unusual recipe.  One that I had never had or heard of before.  But apparently it is a rather common recipe in Australia.  Aside from being a common recipe, it’s a favorite among adults and children alike.  After reading that Susan had enjoyed these as a child and now makes them for her own children I knew I had to try this recipe that she held so close to her heart.

I wasn’t quite sure what consistency to expect with these biscuits.  Initially, just from the title, I expected something along the lines of what we enjoy for breakfast or with our fried chicken.  But after looking at the picture and taking in what she said, that they are a great snack or lunchbox treat, I thought that they could go a whole new direction.  Still, I was intrigued.

The dough came together very quickly and is made almost like a cookie.  Cream the butter and sugar, add the remaining wet ingredients, then the dry and finally fold in the add-ins.  Susan used sultanas but said that chocolate chips could be substituted, so that’s exactly what I did.  After mixing in the chocolate chips and part of the cereal I began scooping the dough, rolling it in the remaining cereal and placing it on the baking sheet.

The end result was a shortbread-like cookie that was slightly crispy from the cornflakes and subtly sweet from the chocolate.  I used a mixture of semi-sweet and dark chocolate chips and I am so happy with the way they came out.  These biscuits are delicious and the perfect option for something sweet that isn’t too rich or heavy.

If you’ve got about 20 minutes and a few simple ingredients then you’ve got what it takes to make these biscuits.  I’ve definitely been missing out with these.  Susan, thanks for sharing one of your childhood favorites that is now a favorite in our house too.

Cornflake Biscuits

Ingredients:


10 Tbsp unsalted butter, room temperature
1/3 Cup Sugar in the raw
1 Tsp vanilla
1 Tbsp milk
1 1/4 Cup self rising flour
1/4 Cup dark chocolate chips
1/4 Cup semi-sweet chocolate chips
2 Cups crushed cornflake cereal, divided

Directions:


Preheat oven to 350.  Spray a baking sheet with non-stick cooking spray and set aside.

Place butter and sugar in a large mix bowl and beat on high until light and fluffy, about 2-3 minutes.  Add vanilla and milk and mix to combine.  Add the flour and mix until incorporated.  Add chocolate chips and 1 cup of cereal and fold to combine.

Pour the remaining cereal in a bowl.  Scoop dough, using a tablespoon sized cookie scoop, roll in a ball and then roll in the cereal.  Place the cookie on the prepared baking sheet, and slightly flatten using the palm of your hand or the base of a flat bottomed cup.  Continue process with remaining dough.

Place in the preheated oven and bake for 12-15 minutes, until lightly golden.  Allow to cool on cookie sheet for 5 minutes, then transfer to a cooling rack and allow to cool completely.

Recipe source: Food Baby Life

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