My daughter Marley suggested I share this recipe today - they're one of her favourite lunchbox treats. I'm not quite sure where the recipe came from originally, but I have fond memories of sitting on the kitchen bench helping my mum roll the dough in cornflakes and licking the wooden spoon. I'm sure it won't be long before Marley can whip up a batch of these herself too. I'm telling ya they're so easy to make and the ingredients list is nothing crazy. Lightly flavoured with golden syrup and sweet sultanas, the texture of the cookie is soft and almost cakey. The crunch comes from the cornflakes which toast to crispy perfection as they bake. Best enjoyed with a delicious glass of cold milk of course.
- 115 grams softened butter
- 1/2 cup sugar
- 1 tablespoon golden syrup
- 1 egg
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 cup sultanas
- 4 cups cornflakes
- In a large bowl cream the butter, sugar and golden syrup
- Stir in the egg
- Add the flour and baking powder and mix well - the dough will be very sticky
- Add the sultanas and mix until combined
- In a separate bowl add the cornflakes. Drop teaspoonful amounts of the dough into the cornflakes to coat. Gently use your hands to press the cereal into the dough while forming a ball
- Place the balls on a lined cookie tray
- Bake at 180C for 10-15 minutes
- Leave the cookies on the tray for 5 minutes before transferring to a wire rack to cool completely
- Store in an airtight container
The sultanas can be replaced with chocolate chips if your kiddos aren't a fan of dried fruit. For an easier chew you can lightly crush the cornflakes before rolling (we like them chunky around here), alternatively you can coat these cookies in rice bubbles too.
Download the recipe card HERE.
Tania + Marley of LMB