As a child, I wasn’t allowed cookies and sweets but mum would occasionally bake and cornflake cookies were on repeat and one of my favorites. Raisin and Ginger Cornflake Cookies is my version of the cookies mum made but mine have a subtle ginger flavor. The cookies are soft inside and lovely and crunchy outside thanks to the cornflakes. Make sure to buy Kellogg’s Cornflakes and not the generic brand as the flakes are bigger and better with the name brand.
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The little cookbook mum found this recipe in was from about circa 1950 something. The cookbook was distributed to raise money for the “Crippled Children’s Society of New South Wales”, the state I grew up in. The cookbook cost two pence. The recipes have very little for the method (instructions). In stark contrast to how recipe writing is today where you have to spell out everything. Back in the day, the day of this little cookbook, I think people – women primarily, just knew how to cook and if they didn’t and they married, they learnt fast. It was the way of the world back there. Nowadays I’m often surprised by how many people don’t cook. Wtf do they eat?
These are simple to make and as cookies do, they bake up quickly. I like to keep these cookies on the paler side as I think they’re nicer. I’m all about texture and Raisin Ginger Cornflake Cookies certainly deliver. And they’re quite addictive. Or maybe that’s just because I’m greedy. Have a great weekend. No recipes from me next week as I’m busy with work and testing some new recipes for Fresh Hunger; but I will catch up with you the following week. Toodles, Lovoni xo
RAISIN GINGER CORNFLAKE COOKIES
Ingredients
- 1 cup softened butter
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups self-rising flour
- 1 ½ teaspoons ground ginger
- 1 cup golden raisins sultanas
- 3 cups cornflakes, approximately
Instructions
- Preheat the oven to 350°F (180°C). Line 2 or 3 baking sheets with parchment paper.
- Beat butter and sugar in a large bowl with an electric mixer until creamy. Add the eggs one at a time, beating well after each addition and scraping down the side of the bowl. Add vanilla and beat until mixture is light and fluffy.
- Fold in flour, ginger and raisins; stir until combined.
- Roll rounded tablespoons of the mixture into balls. Roll each ball in cornflakes until well coated. Place on baking sheet, allowing for spread – about 8 per sheet. Bake for 15 minutes or until golden. Let stand on baking sheets for 5 minutes before removing to a wire rack to cool completely.
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