Old recipes really are the best, classics that everyone had in their lunch boxes over the years and have stood the test of time just like my Grandma’s Cornflake Biscuits.
There is every chance that these are also YOUR Grandma’s cornflake biscuits, or as she called them Fruit Crisps.
They seem to have been shared far and wide on the internet and I am sure they possibly feature in an old recipe book you have at home so I definitely cannot claim this one as an original!
They are such a lovely biscuit. Simple in every way, subtle flavours, lovely texture and a really neat technique.
The main flavour comes through in the dried fruit and the cornflakes. I have amended the recipe ever so slightly and added a little vanilla, I cannot help myself! But they are equally lovely without.
I have had several of my Grandma’s recipes shared with me now, my Mum has some of her old recipe books and shares some with me from time to time.
It is lovely to test them out and imagine her making them all those years ago. My Mum fondly remembers these ones in her lunch box so that is high praise!
Grandma’s Hand Written Recipe – I have converted it below in the recipe card so scroll down before baking
They are a fun technique too, the cornflakes are actually the coating of the biscuit, leaving the inside biscuit to be soft. The cornflakes crisp up and go golden brown, hence the original name Fruit Crisps.
I am certain you could use any dried fruit you have on hand. Today we have used Sultanas which are lovely and soft and very flavourful.
There are only a handful of ingredients and they are all pantry staples, you will need:
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Plain Flour
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White Sugar
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Dried Fruit
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Baking Powder
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Butter
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Vanilla
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Milk
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An Egg
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Cornflakes
You will need to cream the butter and sugar, so using a food mixer is best for this. You can definitely cream butter and sugar by hand but it does take a while and strong arms!
Once you have the biscuit mixture made you then add the cornflakes to a bowl and I lightly crush them. Then roll the biscuit dough into the cornflakes ensuring that there is a good coverage of cornflakes completely around each ball. As they cook the outsides will become golden brown and the inside soft.
I have several of my Grandma’s recipes on my blog now, please feel free to make them all!
CLICK ON THE TITLE TO GO TO THE RECIPE
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Grandma’s Walnut Slice
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Grandma’s Afghans
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Grandma’s Apple Shortcake
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Grandma’s Banana Cake
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Grandma’s Chocolate Squares
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Grandma’s Vanilla Wonder Cake
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Grandma’s Microwave Chocolate Cake
Lets get on with the recipe for my Grandma’s Cornflake Biscuits, such a lovely one. I would love to see this continue to be enjoyed for generations to come.
Grandma's Cornflake Biscuits
Delicious crispy on the outside soft on the inside biscuits with a lovely light flavour and dried fruit
Ingredients
- 115 grams Butter, room temperature
- 1/2 Cup White Sugar, 106 grams
- 2 Tablespoons Milk, 30 mls
- 1 Egg, large
- 1 teaspoon Vanilla Essence
- 1 1/2 Cups Plain White Flour, 210 grams
- 1 teaspoon Baking Powder
- 1 Cup Dried Fruit (I used sultanas) 175 grams
- 1 Cup Cornflakes, 30 grams
Instructions
- Prepare a baking tray with baking paper and set aside, I add a little cooking spray to make it stick
- Preheat the oven to 175C Bake
- In a food mixer add the butter and sugar and mix on medium speed until creamy, approximately 4 minutes
- Add to this the milk, egg and vanilla and mix until well combined
- In a small bowl add the flour and baking powder and whisk to mix the baking powder thoroughly into the flour
- Add the flour and the dried fruit to the food mixer and gently stir until just combined on the lowest speed
- In a small bowl add the cornflakes and lightly crush them in your hands
- Take tablespoon size amounts of mixture and gently roll into a ball
- Then roll the ball in the cornflakes gently pressing cornflakes around the outside of the ball until it is completely covered
- Pop the ball on the prepared tray and repeat with the remaining mixture placing the balls 2-3cm apart on the tray
- Very lightly press the balls down with your hand to slightly flatten them
- Place the tray in the oven and bake for 15-20 minutes, until the biscuits are golden brown.
- Remove from the oven and allow the biscuits to cool for 10 minutes on the tray before removing them to a wire rack to completely cool
- Store in an airtight container
- Enjoy!
Notes
You can freeze these biscuits once they are completely cold
Thank you so much for stopping by to check out this recipe. Please also follow me on Facebook or Instagram and you can be one of the first to receive my new recipes by subscribing via email in the link below.
Anna
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Jilli Crossman says
Love your grandmas recipes and thanks so much for sharing. I have to cream the butter and sugar by hand as I don’t have a mixer and am off grid on a tiny solar power system. Anyway I so enjoy the creaming by hand process… it reminds me of my childhood in Nana’s old kitchen. Ngā mihi nui.
Lyn Marshall says
I made them this morning and they were great.
Margaret Black says
1 1/2 cups of flour is not 180 grams, you may want to change this in the recipe. We called these hedgehog biscuits as children.
justamumnz says
Oops thank you, have fixed my error.
Debbie Johnson says
I’ve been searching for a Cornflake Biscuit / Cookie recipe for the last year. I’ve tried quite a few but I don’t need to look any further because this is the best. We love them! Thank you for sharing your Grandmother’s recipe.
justamumnz says
I am so so pleased!
Glenda says
I made these and used flour and cranberries to adjust the receipt to my diet issues (low fodmap) they are so delicious.
justamumnz says
So pleased they worked for you.
Samantha says
Oh wow! Flash backs to sleepovers at my grans and getting in her way as I “helped” with the baking! Thank you for the reminder
Marlene says
Made the Cornflake cookies today….they are yum.
justamumnz says
Wonderful!
Desley Loth says
Yes, definitely an old favourite. My mother made them, thanks for the reminder, I will make them now for my grandchildren.
justamumnz says
Wonderful