Crunchy cornflake cookies
“Here, take a cookie. I promise by the time you're done eating it, you'll feel right as rain.” – Oracle, The Matrix
Inspired by BOOKPLATE’s very own homemade cornflake cookies, this simple recipe will have you feeling “right as rain” in no time. Especially when paired with a cup of lovely hot tea.
½ cup sugar
1 cup self-raising flour, sifted
2 cups cornflakes in a large bowl
Preheat oven to 180 degrees Celsius.
Using an electric beater, cream the butter and sugar in a large mixing bowl until light and fluffy.
Add the egg to the mixture and beat well.
Fold in the sifted flour and sultanas.
Using an ice-cream scoop, drop even scoops of mixture into the bowl of cornflakes, rolling lightly so they are covered.
Place evenly apart on oven trays, allowing room for the cookies to expand.
Bake for 20 minutes, and allow to cool on a cooling rack. Pop the kettle on for your cup of tea!