Ingredients for the First Batch:
- 125g butter (softened)
- ½ cup castor sugar or white sugar
- 1 egg
- 1 cup self-raising flour (or 1 cup plain flour with 2 tsp baking powder)
- Pinch of salt
- 1 cup sultanas (or raisins/mixed fruit as alternatives)
- 1 cup cornflakes
Instructions for First Batch:
- In a mixing bowl, cream together the softened butter and sugar using an electric mixer.
- Add the egg and mix well.
- Sift in the self-raising flour (or plain flour and baking powder), then add a pinch of salt.
- Stir in the sultanas (or raisins/mixed fruit) and cornflakes, combining everything thoroughly.
- Use a spoon to shape the mixture into balls, coating each one in cornflakes.
- Place on a baking tray and press them down slightly.
- Bake in a preheated oven at 180°C (no fan) for 10-15 minutes, or until golden and crisp.
Ingredients for the Caramel Cornflake Cookies:
- 125g butter (softened)
- ½ cup white sugar (or castor sugar)
- ½ cup loosely packed brown sugar
- Pinch of salt
- 1 egg
- 1 tsp vanilla essence
- 1 cup desiccated coconut
- 1¼ cups self-raising flour (or 1¼ cups plain flour with 2 tsp baking powder)
- 2 cups cornflakes
Instructions for Caramel Cornflake Cookies:
- Cream the softened butter, white sugar, and brown sugar until fluffy.
- Add the salt, egg, and vanilla essence, mixing for another minute until thick and smooth.
- Stir in the desiccated coconut.
- Sift in the self-raising flour (or plain flour and baking powder) and add the cornflakes.
- Mix everything together until fully combined.
- Line a baking tray and space the cookie dough into small portions, leaving room for expansion.
- Gently press down on each cookie before baking.
- Bake in a preheated oven at 180°C (350°F, no fan) for about 15 minutes or until golden brown and crisp.
- Allow to cool on the tray for 10 minutes before transferring to a wire rack.