Welcome to Day 8 of
The Twelve Days of Cookies!
From December 1-12th I’ll post a new cookie (or holiday treat) recipe every day – inspiration for your holiday entertaining or cookie exchanges!
The recipes I’m sharing are small batch (each recipe makes 1-dozen) that are simple to prepare and that use everyday ingredients and equipment (hint, a small loaf tin and electric hand beaters are your friends for so many of these recipes!) so hopefully you’ll be able to whip up any of these on a whim.
Today’s recipe is not so much a holiday recipe but another childhood favourite – re-imagined because I couldn’t find my mum’s old recipe for these so they’re not exactly as I remembered them but they turned out (dare I say) even better.
I’ve added cranberries to these instead of the traditional sultanas/ raisins as a nod to the festive season and actually, since these make fairly large cookies, they work as a “sustenance as you run around and do all your holiday jobs” snack! If you want to make smaller, more elegant cookies that you could serve as part of a holiday buffet, make them half the size for a total of 24.
Cornflake biscuits (cookies)
Easy Cornflake cookies with a festive touch.
Ingredients
- 113g (1 stick/ 8 tablespoons) salted butter, room temperature
- 66g (1/3 cup) granulated sugar
- 1 large egg yolk
- 112g (3/4 cup) all-purpose flour
- 1 teaspoon baking powder
- 30g (1/4 cup) dried cranberries
- 25g (1/4 cup) desiccated coconut
- 2 cups cornflakes cereal, slightly crushed
Instructions
- Preheat the oven to 350˚F and line two baking trays with parchment paper.
- Place 1 cup of crushed cornflakes in a small bowl and set aside.
- Beat the butter using an electric hand mixer on high speed until it's light and fluffy, approximately 2-3 minutes.
- Add the sugar and continue to beat until pale and creamy.
- Add the egg yolk and mix until just combined.
- Sift in the flour and baking powder and mix on low speed until just combined.
- Add the cranberries and coconut and mix on low speed until fully incorporated.
- Add 1 CUP ONLY of the cornflake cereal and mix until the flakes are evenly distributed through the dough. You might need to use your hands or a rubber spatula for this if the dough is too stiff.
- Divide the dough into 12 and roll each piece into a ball.
- Roll the dough balls in the bowl of crushed cornflakes, slightly pressing to make them stick.
- Place the cookies on the baking trays and use the bottom of a small glass to flatted the cookies slightly.
- Bake for 18 minutes until the cookies are just starting to become golden.
- Remove from the oven and place the cookies on wire cooling racks until they come to room temperature.
Notes
Since these make fairly large cookies, they work as a “sustenance as you run around and do all your holiday jobs” snack! If you want to make smaller, more elegant cookies that you could serve as part of a holiday buffet, make them half the size for a total of 24.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Check out the rest of the:
The Twelve Days of Cookies
Day 1: Easy Three Ingredient Shortbread
Day 2: Jam Drops
Day 3: Chocolate Caramel Slice
Day 4: Melting Moments
Day 5: White Christmas
Day 6: Langues de Chat
Day 7: Chocolate Coconut Slice
Day 8: Cornflake Biscuits
Day 9: Rocky Road
Day 10: Honey Joys
Day 11: Rum Ball Truffles
Day 12: Giant Florentine Cookie (to share)
________
Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!
__________
__________
MY BOOK! In the French kitchen with kids is out now! Click here for details and how to order!
Yep, I remember these… a prod from history with a good result.
This version is better than the version I remember too!
I don’t have desiccated coconut, what can I substitute it with? Thank you.
You can use any small flaked coconut.