Cornflake Cookies
  • Cooking Time: 10
  • Servings: 7
  • Preparation Time: 10
  • 125g butter, softened
  • 3 tablespoon (50g) Natvia
  • 2 teaspoon vanilla essence
  • 2 free range eggs
  • 1 cup (150g) self-raising flour
  • 2 tablespoon sour cream
  • ¼ cup diced dried apricots
  • ¼ cup sultanas
  • 2 cups cornflakes (plain, sugar free)
  • 1 extra cup cornflakes for coating (plain, sugar free)
  1. Beat the butter, Natvia and vanilla with electric beaters until very light and creamy.
  2. Beat in the eggs one at a time, beating well in between each addition. Add sifted self raising flour.
  3. Gently stir in the cornflakes until they are just combined.
  4. Form mix into large hand-sized rounds. Lightly coat each ball in cornflake, before pressing out to a large cookie shape.
  5. Bake for 18 - 20 minutes or until golden and firm.
  6. Allow to cool for 5 minutes before moving to a rack to cool completely.
Tips and Tricks Cookies can be made small or huge – whatever size you fancy. Try adding 1 tablespoon of cocoa to the self-raising flour for a Chocolate Cornflake Cookie – you could also try this with Vitarium Drinking Chocolate mix. Cranberries, other small dried fruit, mixed peel and ginger can also be added. Cookies keep well for 2 days when sealed in an airtight container. 2 Responses to Cornflake Cookies