Recipe Crunchy nutty cornflake cookies : Easy, Special and Delicious

Recipe Crunchy nutty cornflake cookies : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Crunchy nutty cornflake cookies. This Recipe Crunchy nutty cornflake cookies : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Crunchy nutty cornflake cookies was necessary 20m, cook 15m and serving 22. Attention: allergies Contains gluten.. Without having to wait long, let's just check the Recipe Crunchy nutty cornflake cookies

For morning or afternoon tea, these quick and easy cornflake cookies are perfect with a cuppa. Plus, they're budget-friendly costing only $0.22 each.

Crunchy nutty cornflake cookies


9 Ingredients












  • 125g butter, softened










  • 1/3 cup caster sugar










  • 1/3 cup firmly packed brown sugar










  • 1 tsp ground ginger










  • 3/4 cup wholemeal self-raising flour










  • 1/2 cup self-raising flour










  • 1/4 cup milk










  • 2 cups cornflakes










  • 22 pecans









  • Select all ingredients










3 Method Steps








  • Step 1


    Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper.







  • Step 2


    Using an electric mixer, beat butter, sugars and ginger in a bowl until light and fluffy. Add flours. Beat on low speed until just combined. Add milk. Beat until dough comes together. Using a wooden spoon, stir in cornflakes.


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    3 easy ways to soften butter for baking.









  • Step 3


    Using 1 tablespoon of mixture at a time, roll into balls. Place balls 5cm apart on prepared trays to allow room for spreading. Flatten slightly. Top each with 1 pecan. Bake for 12 to 14 minutes, swapping trays after 8 minutes, or until light golden. Stand for 5 minutes on trays. Transfer to a wire rack to cool. Serve.



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