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’d even bought cornflakes specially and then had to fend off CT, who is rather partial to a bowl of them. 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.
Random Bakes of Kindess
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.
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 take them a batch on his way to work.
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 the scale of one to ten, I’d put these biscuits at a level three. 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.
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 or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Crunchy Cornflake Biscuits. PIN IT.
Crunchy Cornflake Biscuits – The Recipe
Crunchy Cornflake Biscuits with White Chocolate
- 250 g unsalted butter
- 200 g condensed milk
- 175 g golden syrup
- 100 g white chocolate
- 175 g cornflakes - pluse a few extra for the tops
- 175 g rolled oats
- 100 g custard powder
- 250 g flour (half wholemeal, half plain)
- 2 tsp bicarbonate of soda
- 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.