Cornflake Cookies


125g butter, chopped, at room temperature
½ cup caster sugar
1 egg
½ teaspoon vanilla extract
1 cup self-raising flour, sifted
2 cups cornflakes
½ cup sultanas
¼ milk choc chips


  1. Preheat oven to moderate, 180°C. Lightly grease and line 2 large oven trays.
  2. In a bowl, cream butter and sugar together until light and fluffy. Beat in egg and vanilla.
  3. Fold flour, 1 cup cornflakes, sultanas and choc chips through mixture.
  4. Roll tablespoonfuls of mixture into balls and roll into remaining lightly crushed cornflakes. Arrange on trays about 4cm apart.
  5. Bake for 15-20 minutes until golden. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely.

LunchBox Tips….

Store cookies in an airtight container for up to 5 days.