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 typically 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 cookies 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 it’s best to leave them on your baking tray for a couple of minutes before transferring to a wire rack to cool completely.
Just make sure that you’ve taken your butter out of the fridge in advance of making these, as it will make the creaming of the butter and sugar much easier. If you forget to do this (and we’ve all done that!), don’t panic, just cut the butter into small cubes and it will come up to temperature much faster that way.
Ginger Cornflake Crispies
- 4 oz or 110g butter
- 4 oz or 110g sugar
- 6 oz or 175g plain flour (all-purpose flour)
- 1 tsp baking powder
- 2 egg yolks
- 2 tsp ground ginger
- 1 oz or 25g crushed cornflakes (approx.)
- 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.