These Ginger Cornflake Crispies are similar to the Cherry Cookies I made previously, mostly because the ‘crispy’ part of the biscuit comes from being rolled in crushed cornflakes before they are baked. And just goes to prove that cereal isn’t just for breakfast. Or for traybakes. You can use it in cookies as well!
I get about 13 Ginger Cornflake Crispies out of this recipe, using a scoop that’s about 1.5 tbsp in size. Obviously, if you make yours larger or smaller, then you’ll need to adjust your bake time accordingly.
The biscuits don’t spread much as they’re baking, so don’t just leave them as balls of dough, you can flatten them down. And they are still quite soft when they come out of the oven, so leave them to cool on your baking tray for a couple of minutes before transferring to a wire rack.
6oz/175g plain flour/all-purpose flour
1 tsp baking powder
2 egg yolks
2 (generous) tsp ground ginger
crushed cornflakes (about 1oz/25g)
- Preheat oven to 375F/190C.
- Cream the butter and sugar until light and fluffy.
- Add the egg yolks and mix well. Sieve the flour with the ginger and baking powder and combine with the other ingredients.
- Roll the dough into balls and then roll in the crushed cornflakes to coat.
- Flatten slightly and place on a baking sheet.
- Bake at 375F/190C for 15 minutes or until golden brown.
- Remove from oven and leave to cool on the tray for a few minutes before placing on a wire rack.