Sultana and Cornflake Biscuits


  • 150g butter, chopped, at room temperature
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 1/4 cups Four Roses self-raising flour, sifted
  • 1 tablespoon milk
  • 2 cups cornflakes
  • 1 cup sultanas


Preparation: 5 minutes

Cook: 10 minutes

Ready in: 20 minutes

  • Preheat the oven to 180C. Line 3 baking trays with baking paper
  • Cream the butter, sugar and vanilla essence
  • Add the flout and mix on low speed until just combined
  • Add milk and mix until dough comes together
  • Using a wooden spoon, stir in cornflakes and sultanas, and mix until well combined
  • Roll into balls approx 1 tablespoon of mixture
  • Place onto baking trays allowing at least 5cm between each ball, lightly flatten
  • Bake for 12-14 minutes or until light golden
  • Stand for 5 minutes on a tray before transferring to a wire rack to cool