Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

White Chocolate Crunch Biscuits – RBOK 2

Cornflake Crunch Biscuits

Biscuits | 29th September 2011 | By

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’d even bought cornflakes specially, not something we normally have in the house; I had to fend off CT, who is rather partial to a bowl of them. 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 Baking Addict had also decided she liked the look of these biscuits and thus reminded me where I’d first seen them.

Vanessa Kimball 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. Having messed up my first attempt, this seemed like the perfect time to get a second chance at cheering them up. I needed to be quick so that CT could take them a batch on his way to work. Now, how to get the chocolate in? My first thought was to add chocolate chips, but remembering how well white chocolate had worked with the halva flapjacks which contained condensed milk, I thought I’d try that.

This is what I did:

  • Melted 250g unsalted butter in a large pan.
  • Added 200g condensed milk, 175g golden syrup and 100g white chocolate.
  • Placed 175g cornflakes in a bowl and scrunched roughly with my hands to make slightly smaller flakes, but not dust.
  • Added these to the pan together with 175g rolled oats.
  • Sifted in 100g custard powder, 250g flour (half white, half wholemeal) and 2 tsp bicarb of soda.
  • Mixed well then rolled tablespoonfuls into a ball with my hands and placed on lined baking trays – I put 8 on each 23 x 30 cm tray and had 36 balls all together. With only 2 baking trays, this took me quite a while.
  • Flattened each ball slightly and pressed in a few crushed cornflakes into the tops.
  • Baked at 180C for 10 minutes.
  • Slid onto a rack to cool.

Delicate biscuits these are not – they are more of a cross between a biscuit and a cake and are quite substantial in size. But tasty they most definitely are – crisp on the outside and soft in the middle but with a cornflake crunch throughout. Surprisingly, they were not too sweet, perhaps because I was rather cautious with the syrup. CT informed me that the staff were delighted. I shall be very disappointed if my spies report back that he was spotted red handed scoffing the lot.


  1. At Anna's kitchen table

    29th September 2011 at 5:53 pm

    Gosh, I could scoff the lot too!

  2. Jacqueline

    29th September 2011 at 6:36 pm

    Mmmmmmmm, yes please Choclette 🙂

  3. Janice

    29th September 2011 at 7:04 pm

    I’m sure I’ve made something similar before and they are delicious.

  4. Susan's blog

    29th September 2011 at 7:17 pm

    Love a RBOK and love the look of these too. x

  5. Kath

    29th September 2011 at 7:28 pm

    Ha ha not CT I don’t believe it. That really is a very kind thing to do and if the station staff did receive them I imagine they were very pleased. I love the label.

  6. A Trifle Rushed

    29th September 2011 at 8:05 pm

    Yum! These are just the kind of biscuits my sons love, so I’m baking them tomorrow. Thank you 🙂

  7. Baking Addict

    29th September 2011 at 10:34 pm

    A lovely RBOK! The packaging looks great. These biscuits are definitely very more-ish – I could scoff the lot too! I’m sure CT has more will power than me 🙂 Thanks for the link.

  8. Foodiva

    29th September 2011 at 11:58 pm

    These look so professionally made and packed, they are beyond kindness. I really like the idea of RBOK, I think it’s good for the soul knowing other people will also enjoy our food. That said, I’m thinking of joining in next month!

  9. The Baking Gypsy

    30th September 2011 at 3:48 am

    You have a fabulous site here! I am so thrilled to have found it. You white chocolate biscuits not only sound decadent but look splendid as well!


  10. thelittleloaf

    30th September 2011 at 6:22 am

    Custard powder, condensed milk and cornflakes? Yum 🙂 Love the way you’ve packaged them up too…what a wonderful random bake of kindness!

  11. Xinmei @ Pudding Pie Lane

    30th September 2011 at 9:29 am

    This is very nice of you, I sure the staff did love it!

  12. Gloria

    30th September 2011 at 2:09 pm

    I love these cookies look delicious love white chocolate! gloria

  13. Chele

    30th September 2011 at 4:29 pm

    They look like my idea of the perfect cookie … and not just because they have white chocolate in them either lol.

  14. Gill the Painter

    1st October 2011 at 7:01 am

    Oh don’t they look absolutely wonderful.

    And extra special in the packet.

  15. C

    1st October 2011 at 7:19 am

    They look lovely, but I can’t quite get my head around baking cornflakes! Do they stay crispy in the biscuit or go a bit soggy?

    Great RBOK, I bet the recipients were thrilled!

  16. Choclette

    1st October 2011 at 8:47 am

    Anna – he he, they were quite scoffable.

    Jac – any time 🙂

    Janice – wondering why I’d never come across anything quite like it before.

    Susan – yes me too.

    Kath – no-one’s said anything to me at the station, but I do trust CT really and he said they were really pleased.

    A Trifle Rushed – and did you bake them? And if so what was the verdict?

    Baking Addict – no thank you, these are a really useful thing to have in my repertoire.

    Foodiva – I’m sure most of us bakers are doing this all of the time – it’s a natural thing to do.

    Baking Gypsy – thank you for your kind comments and for following.

    Little Loaf – Thank you. Shame the light was so bad – I couldn’t get a decent photo.

    Xinmei – Thank you.

    Gloria – Thank you, I think white chocolate works well in cooking.

    Chele – agree, it’s hard to go wrong with this type of cookie.

    Gill – thank you. How to transport baked goods and present them is always a bit of an issue I find.

    C – I was a bit unsure about this too, but I’ve baked with cornflakes twice now and they have stayed crunchy. If the ingredients were wetter I’m sure it would be a different case.

  17. Brownieville Girl

    1st October 2011 at 9:42 pm

    Actually I hope CT managed to keep a couple for the journey!!!!

    What a lovely RBoK – so many people go unappreciated – it must have been so nice for them to recieve such a pretty and delicious gift.

  18. The KitchenMaid

    2nd October 2011 at 2:47 am

    This is my very favourite sort of biscuit, not too sweet, with plenty of crunch. Definitely bookmarking this one!

  19. sliceofmylyfe

    2nd October 2011 at 4:02 am

    So lovely of you to gift these scrumptious biscuits to the Railyway staff. The possible way to show how much you appreciate someone and their efforts.
    Vanessa’s RBOK is such a hit and leaves you feeling so good. I feel like attempting it once again.

  20. Choclette

    2nd October 2011 at 11:44 am

    BVG – you can stop feeling sorry for CT, he did get to try one or six 😉 You’re right about unappreciation – hope it helped brighten up one day for them.

    KitchenMaid – do have a go at these, they are fabulous bakes.

    Slice of Life – thank you. Venessa’s RBOK gave me a much needed prod to do something kind.

  21. The Caked Crusader

    2nd October 2011 at 5:16 pm

    ooh – adding white chocolate…I like it!

  22. Choclette

    3rd October 2011 at 7:03 pm

    CC – you know me, I have to get some chocolate in somewhere 😉

  23. prwilson

    4th March 2014 at 12:31 am

    When I do biscuits they seem to end up too soft or too hard – what’s the secret?


Leave a Reply

Your email address will not be published. Required fields are marked *