Today I am sharing another recipe that my mum used to make for me when I was a child. When I was a kid these were like gold. I could have eaten a dozen of these in one sitting! They are still hard to resist but I have a lot bit more self-control these days!
I made mine a bit smaller; using heaped teaspoonfuls of mixture they finished up about 2 ½ inches across. If you would like a bigger cookie I would suggest you use heaped dessertspoonsfuls of mixture. Just make sure to leave a bit more room between each cookie as they do spread a bit.
These cornflake cookies are crunchy and buttery on the day they are baked but they soften a bit over time. Plus the golden syrup flavor comes out even more. I actually like them even better the next day!
- ½ cup (125g) of softened butter
- ½ cup of sugar
- 1 teaspoon of vanilla extract
- 1 egg
- 1½ cups of self-raising flour
- 1 tablespoon of golden syrup
- ¾ cup of cornflakes
- Preheat oven to 180 °C (350 °F).
- In a large bowl cream the butter, sugar, and vanilla until it is light and fluffy.
- Add egg and mix well.
- Add the flour and stir to combine.
- Fold through golden syrup and cornflakes.
- Place heaped teaspoonfuls of mixture onto a lined baking tray leaving around 1 inch between cookies to allow for spreading
- Bake for 10 to 12 minutes or until cookies are a light golden brown.
- Remove from oven and cool on baking tray as cookies are quite soft when warm.
Cookies will puff up while baking and will flatten again when cooling.
These cookies will soften when stored in an airtight container. If you would like a crunchier cookie I suggest baking them for an extra couple of minutes.