These Traditional Cornflake Cookies embody the essence of classic Australian baking. Originating from the cherished Fairy Baking cookbook, this recipe blends the satisfying crunch of cornflakes with nostalgic flavours that Nana used to make!
Ingredients
125g Fairy margarine, at room temperature, chopped, extra for greasing
½ cup (185g) caster sugar
2 eggs, beaten
¾ cup (135g) sultanas
1 cup self-raising flour
170g (4½ cups) Cornflakes
150g milk chocolate melts
40g copha, chopped
Method
Preheat oven to 180C/160C oven fan forced. Grease three oven trays with Fairy.
Beat Fairy and sugar in the bowl of an electric mixer until pale and creamy. Gradually beat in the eggs. Add sultana’s and flour and stir until well combined.
Place cornflakes in a large bowl and lightly crush with your hand. Use two metal teaspoons, drop tablespoons of mixture into cornflakes. Roll to coat in cornflakes and roll into balls, rolling in more cornflakes until well covered. Place on trays, about 5 cm apart, and bake for 12-15 minutes until golden. Cool on trays.
Place chocolate and copha in a small microwave safe bowl. Microwave on high for 1-2 minutes, in 30 second bursts, until melted. Stir until smooth.
Line a tray with baking paper. Remove cookies from trays and dip half of each biscuit in chocolate. Place on tray and allow to set.
Tips & Hints
Store in a cool place in an airtight container or refrigerate for 5 days.
Variations: Add dates, chopped dried peaches, cranberries or apricots instead of sultanas.
