Crunchy Cornflake Biscuits with White Chocolate

Sweet chewy biscuits with a delightful crunch. White chocolate, condensed milk, oats and cornflakes combine to make these crunchy cornflake biscuits quite substantial and particularly tasty. They’re easy to make too.

When I first saw the Caked Crusaders post for syrup crunch biscuits, I was keen to make these most tempting sounding treats. I was planning on baking some to take away with us on holiday, but I stupidly didn’t bookmark the post and then couldn’t remember where I’d seen it.

I even bought cornflakes specially for the occasion and then had to fend off CT, who is rather partial to a bowl or two. Cornflakes aren’t something we normally have in the house.

As it happened the apple cake we took with us was plenty, so it’s just as well I didn’t find the recipe. Thankfully when I got back Baking Addict had also decided she liked the look of these biscuits and thus reminded me where I’d first seen them.

An Extra Hour

I absolutely love it when the clocks go back and we get our annual bonus hour. It feels like a real gift. I like to get up and make an early start to the day. I don’t always use it as an opportunity to give to others though. 

Little things can make a big difference to someone’s day and brighten it up no end. Contacting an old friend or near forgotten family member is likely to be much appreciated. Buying something at a local independent shop is an act of thoughtfulness in our time strapped lives where convenience is king.

Visiting a housebound neighbour is a fine thing to do and saying thank you with chocolate or a cake is a great way to spread a little happiness.

Once upon a time, I used to practice mindfulness. I only did it for an hour a week, but it did help me focus. When I’m more focused I’m also more thoughtful as my brain isn’t firing off in all directions at once and sending itself into a state of paralyses or procrastination. It gives me the space to think and to plan. So, maybe I should spend my extra hour this Sunday meditating.

Regular readers will not be surprised to learn that my gestures of goodwill tend to centre around baking. I often bake cakes for birthdays, send biscuits through the post for Christmas and generally get busy in the kitchen to say thank you for all the kindnesses done to me. I’ve been known to bake a cake to welcome new neighbours, fill my mother’s freezer so she has something to offer guests who call by and an occasional random bake of kindness. 

Nearly two years ago now, I baked for the good burghers of Liskeard. I wended my way around town with a basket of cakes, visiting the amenities I use regularly. Seeing the smiles and delight on the workers’ faces definitely made it all worth while. You can read about about it and see the happy faces in this National Chocolate Week post.

Random Bakes of Kindness

So when Vanessa Kimball came up with an idea for Random Bakes of Kindness, I was inspired to take part. I had an idea too.

The staff at Liskeard Railway Station, who I see so much of through my daily commute to work have a very hard time of it. They are the ones often on the receiving end of all the manifestations of travellers’ frustrations when the trains are delayed or cancelled or the ticket queues are too long; they don’t have an easy time of it. So, brightening up their day a little seemed like a nice thing to do.

Sadly my bake failed and the mission had to be aborted. However, Vanessa got such an overwhelming response to her call for Random Bakes of Kindness last month that she’s decided to continue with it as a regular event. Waking up early one stormy and rain drenched morning whilst still on leave from work, I thought of those poor staff down at the railway station.

As I’d messed up my first attempt at a random bake of kindness, this seemed like the perfect time to get a second chance at cheering them up. I needed to be quick so that CT could deliver a batch on his way to work.

Goodbye apple and chocolate chip cookies, hello white chocolate crunchy cornflake biscuits.

White Chocolate Crunchy Cornflake Biscuits

The main issue I had was how to get chocolate into the bake? My first thought was to add chocolate chips. But then I remembered how well white chocolate had worked with these halva flapjacks which also contained condensed milk. That was obviously the way to go and so my white chocolate crunchy cornflake biscuits were born.

On a scale of one to ten, I’d put these biscuits at a level three in terms of simplicity. They’re actually very easy to make, but you do need to scrunch the cornflakes by hand. You also need to roll the biscuit mixture into balls prior to baking.

My baking sheets are quite small, so how many you can bake at once will depend on the size of yours. I got eight on each 23 x 30 cm tray and managed 36 balls all together. So with only two baking trays, these crunchy cornflake cookies took me quite a while to bake.

Delicate biscuits these are not. They’re more of a cross between a biscuit and a rock cake being quite substantial, both in size and weight. But tasty they most definitely are. They’re crisp on the outside and soft and chewy in the middle with a cornflake crunch throughout. Surprisingly, they’re not too sweet, perhaps because I was rather cautious with the syrup.

CT informed me that the station staff were delighted. I shall be very disappointed if my spies report back that he was spotted red handed scoffing the lot.

Other Simple Biscuit Recipes You Might Like

• Brown butter biscuits
• Coffee chocolate chop cookies
• Crunchy peanut butter cookies with zesty orange & oats
• Spelt snickerdoodles
• Tiger nut chocolate chip cookies
• Vanilla almond cookies (vegan)

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these white chocolate crunchy cornflake biscuits, I’d love to hear about it in the comments below. And do please rate it. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?

If you’d like even more biscuit recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.

Choclette x

Crunchy Cornflake Biscuits. PIN IT.

Crunchy Cornflake Biscuits – The Recipe

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5 from 3 votes

Crunchy Cornflake Biscuits with White Chocolate

Soft and chewy biscuits which are also delightfully crunchy. They're easy to make, substantial and particularly tasty.

Cook ModeToggle to keep screen awake

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: Afternoon Tea, Snack

Cuisine: British

Keyword: biscuits, cookies, cornflakes, easy, golden syrup, oats, white chocolate

Servings: 36 biscuits

Calories: 173kcal

Author: Choclette @ Tin and Thyme

Ingredients

• 250 g unsalted butter
• 200 g condensed milk
• 175 g golden syrup
• 100 g white chocolate
• 175 g cornflakes plus a few extra for the tops
• 175 g rolled oats (porridge oats)
• 100 g custard powder
• 250 g flour (half wholemeal, half plain)
• 2 tsp bicarbonate of soda (baking soda)

Metric – US Customary

Instructions

• Melt the butter in a large pan over a low heat.
• Add the condensed milk, golden syrup and white chocolate and stir until everything is just melted and combined. Remove from the heat and allow to cool a little.
• Place the cornflakes in a bowl and roughly scrunch with your hands to make slightly smaller flakes, but not dust.
• Add them to the pan together with the oats.
• Sift in the custard powder, flour and bicarb of soda.
• Mix well then roll tablespoonfuls into a ball with your hands and place on lined baking trays. I put 8 on each 23 x 30 cm tray and had 36 balls all together.
• Flatten each ball slightly and press a few crushed cornflakes onto the tops.
• Bake at 180℃ (350℉, Gas 4) for 10 minutes or until golden and crunchy looking on the top.
• Slide onto a rack to cool.

Notes

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition Estimate

Calories: 173kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 115mg | Potassium: 71mg | Fiber: 2g | Sugar: 9g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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