Corn flake cookies (biscuits) have graced the benches of family kitchens for many generations. I am sure you can remember your mum or even your grandmother making them!
We went away for a short break a couple of weeks ago and the cereal of choice was corn flakes. The returning packet had not very much in it so what else was I going to make but corn flake cookies. Now it wouldn’t be normal for me to make something without a little twist so I put my own stamp on this classic recipe and added some choc chips (because you can’t go past choc chips) and a sprinkling of chia seeds (because I always have this in the cupboard). I also replaced a portion of the flour with wholemeal self raising flour to boost the fibre content.
Even though I have made these additions, you can quiet happily leave them out and make the traditional corn flake cookie if you like.
INGREDIENTS
125gm Butter, softened
2/3 Cup Brown Sugar
1 Tsp Vanilla Essence
2 Eggs
1 Cup Self Raising Flour
3/4 Cup Wholemeal Self Raising Flour
1/2 Cup Choc Chips
2 Tbs Black Chia Seeds
1-2 Cups Corn flakes
LETS PUT IT ALL TOGETHER
1. Place the softened butter, sugar and vanilla essence into the bowl of a stand mixer or electric beater. Beat until light and creamy.
2. Add the eggs one at a time and beat well after each addition. Add the flours, choc chips and chia seeds and mix to combine. You will now have your cookie dough that will be just a little bit sticky.
3. Place the corn flakes on a plate or in a large bowl. Roll tablespoon size amounts of the dough and then roll in the corn flakes. Place onto a lined baking tray and flatten slightly. Repeat until all the mixture is used.
4. Bake in a 180 degree celcius oven for 12-15 minutes or until lightly golden. They will still be slightly soft to touch. Remove from the oven and allow to cool on the try for a couple of minutes before transferring to a cooling rack. They will become firmer as they cool.
Makes 24
Store in an airtight container for up to 7 days.
Love your variation of what I have known as chocky rocks.
So yummy! Swapped the choc chips for sultanas, big hit with everyone ? loved the extra crunchy texture that the chia seeds add. Will definitely make this version again and again.
Going to make these this morning. Will thry be ok to freeze for school lunch box snacks?
Yes they can be frozen. Store in freezer safe air tight containers.
Thanks Amanda. They were a hit with the family & some frozen for lunchbtreats. Love that they are like a cake cookie – so soft on inside!
So glad to hear.
What if I don’t have wholemeal self raising flour? Can substitute?
HI Nisha, you can use all normal self raising flour.
Can i use white chia seeds instead of black?
you sure can.