Cranberry Cornflake Cookies

These cornflake cookies are crispy on the outside and chewy on the inside. Just delicious! Serve them for tea or as an energy boost with a glass of milk for your kids after a long day of school.

  • 120 g Butter, diced, at room temperature

  • 100 g Brown sugar

  • 1 tsp Vanilla extract

  • 130 g Pastry flour, sifted

  • 1 tsp Baking powder

  • Pinch of salt

  • 2 tbsp Milk

  • 45 g Dried cranberries

  • 80 g Kellogg's Cornflakes
  1. Preheat oven to 180C/350F. Line two baking trays with paper. Wish together the flour, baking powder and salt in a bowl.

  2. Cream the butter, brown sugar and vanilla essence in a mixing bowl until creamy. Add in the flour mixture, and mix on low speed until just combined. Add in milk and mix until dough comes together. Using a wooden spoon, stir in cornflakes and dried cranberries, and mix until well combined.

  3. Form the mixture into 24 balls and place them 1-inch apart onto the prepared trays. Flatten slightly with the back of a spoon. Bake for 14 minutes until light golden. Cool for 5 minutes on tray before transferring to a wire rack to cool completely.
Previous Post Next Post