Cornflake crunchies


Children enjoy making these.  Use the other half egg in scrambled egg or to glaze a pastry pie.


Makes about 18 crunchies

  1. Heat the oven to 375F, 190C, gas mark 5.

  2. Grease about 2 large baking sheets.

  3. Put the margarine into a large bowl, add the sugar and cream together with a wooden spoon until soft.

  4. Beat in the egg, then slowly work in the flour until the mixture has come together. (If it is a warm day or the kitchen is hot the mixture may be rather soft to handle so wrap in cling film and chill for 10 minutes).

  5. Wet the hands and lightly roll the mixture into about 18 balls and then roll each in the crushed cornflakes.

  6. Place well spaced on the baking sheets and slightly flatten each with the hand.

  7. Bake for about 20 – 25 minutes until turning a very pale brown at the edges. Remove from the oven and leave on the trays to cool for a minute before lifting each biscuit onto a wire rack to cool. When cold store in an airtight tin until required.

This recipe is from: Mary Berry's Ultimate Cake Book (BBC Books)

  • Cornflake crunchies