Cornflake Squares
I am on a roll with the ‘firsts’ for the blog. This Cornflake Squares recipe was my first ‘try to find the traybake someone remembered their mum making’. I received a message via Facebook (thank you to all my Facebook followers!) from someone who remembered a traybake with crushed cornflakes, coconut and white icing on the top.
This may not be exactly the same, and I am learning that there are many variations in traybake recipes, but it does have cornflakes, coconut and white icing on the top. And it’s pretty tasty too.
This was also the first recipe from my retro recipe books that had measurements in cups. While cups are a very common unit of measurement here in the US, I am not a fan. Especially not for baking, where recipes typically require more accuracy than can be achieved with the use of cups. One cup of sugar may be very different to the next. So, although I did follow my recipe and used cups, I weighed the ingredients and have given you these as well.
I have made this traybake both with plain (all-purpose) flour and with self-raising flour and it didn’t make a difference to the recipe for me, so use whatever you have at hand!
Cornflake Squares are a little bit crunchy, a little bit chewy and the lemon icing provides a nice tangy topping.
If you’re not a fan of lemon, then you can easily make the icing with water instead.
Not a lot of baking advice for this recipe as it’s really straightforward. The toasted coconut on top is optional, so leave them plain if you prefer.
Cornflake Squares
Ingredients
- 4 oz or 110g butter (1 stick)
- 3.5 oz or 100g sugar (½ cup)
- 4.5 oz or 125g plain flour/all-purpose flour (1 cup)
- 2 oz or 55g cornflakes, crushed (1 cup)
- 3 oz or 85g dessicated coconut (1 cup)
- 8 oz or 225g icing sugar/powdered sugar
- 2-3 tbsp lemon juice
- toasted coconut, to sprinkle on top
Instructions
- Preheat oven to 375F/190C.
- Melt the butter.
- Add all the other ingredients and mix well. (Told you it was easy!)
- Press into a tin. I used my 8inch/20cm square tin that I lined with baking parchment, which makes it so much easier to remove the traybake when it's cool.
- Bake for around 15 minutes. It was a little springy to touch and golden on top when it came out of the oven.
- While the base is cooling, make a thick white icing by mixing the icing sugar with 2-3 tbsp of lemon juice and spread over the base.
- And you're done! I strayed from the recipe here and topped the icing with some toasted coconut, but you can leave it plain if you prefer.
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10 Comments
Mags
Thanks for the weights as well as cups. Big help ?
CJ
You’re welcome! Weighing ingredients just makes more sense to me!
Moyra Gray
I feel more comfortable using weights that cups, etc. If I follow a recipe with cups, etc, I weigh out the cups contents and right them down on the recipe.
CJ
I have a couple of US recipes that I’m happy to use cups as measurement (pancakes, that sort of thing) but much prefer actual weights for cakes and biscuits etc
Annette Kenney
I have just made the cornflake cake,so easy to put together.
I also like that you have given us the weights as well as the cups .I feel the weights are more accurate,less chance of error.I am having a friend round for coffee tonight so have not tasted them yet .Will let you know.
I made the peppermint aero bars last week they were a huge hit with everyone .Thank you for sharing these recipes with us.
Kathryn
Cups are usually 250ml and it’s standard use in South Africa.
Sam
We called this Galloway Crunch, I think it was a recipe from a Kellogs Cornflakes box.
Debbie
Thank you so much for posting this! I used to have this at school and have been looking for the recipe for for 20 years, and you made it so easy! Little slice of heaven! Thank you again
CJ
You’re welcome! Very glad you found the recipe. Hope it tastes like you remember!
Kerry
We used to call this Australian Crunch – no idea why! After I mentioned it to my mum, and after we’d scoured all her recipe books fruitlessly, she found it on your site. Now I make it regularly 🙂 Thank you for sharing your recipe!