Cranberry and White Chocolate Cornflake Biscuits

With value added cranberries and white chocolate chips, this teatime treats are a delicious twist on the classic cornflake biscuit.

These biscuits were in fact a happy accident. I planned to make a classic cornflake biscuit but I was all out of sultanas and neither will David touch them with a barge pole. I thought of adding coconut but I was planning to share these with my friend, Tracey who hates coconut as much as David hates sultanas. That’s how I came to  decide on the cranberry and white chocolate combo  and what a delicious combination it turned out to be.

With the cranberries and white chocolate being so sweet, I was able to reduce the sugar and as these babies are made up for cornflakes and dried fruit, I’m thinking they’re basically a breakfast food! Well, that’s my theory and I’m sticking to it! Of course, these make a delicious addition to a lunch box and go great with a cuppa too.

So tell me, what’s your food nemesis? What’s your favourite flavour combination?

Ingredients

60g cornflakes

125g butter, softened

50g caster sugar

1 egg, beaten

150g self-raising flour

65g cranberries

65g white chocolate chips

How to – Traditional

1. Preheat oven to 180C and line two baking trays with baking paper.
2. In a medium sized bowl, lightly crush the cornflakes with your hands and set aside.
3. In a separate bowl, cream butter and sugar until light and fluffy.
4. Add the egg and beat well.
5. Fold in the flour, cranberries and white choc chips and mix well.
6. Drop teaspoonfuls of the mixture into the cornflakes and roll lightly.
7. Place about 5cm apart on baking trays to allow room for spreading. Bake for about 15-20 minutes or until golden. Allow to cool on the trays for about 5 minutes and then transfer to a cooling rack.

How to – Thermomix

1. Preheat oven to 180C and line two baking trays with baking paper.
2. In a medium sized bowl, lightly crush the cornflakes with your hands and set aside.
3. Place butter in TM bowl and chop for 3 seconds  on speed 7. Add sugar and insert butterfly. Mix for 30 seconds on speed 4. Scrape down sides of bowl and mix again for another 30 seconds on speed 4. Scrape down sides of bowl.
4. Add the egg and mix for 10 seconds  on speed 4. 
5. Fold in the flour and mix for 10 seconds  on speed 4. Scrape down sides of bowl and mix for a further 10 seconds  on speed 4. Scrape down sides of bowl.
6. Add the cranberries and choc chips and combine on reverse speed 3 for 10 seconds.
7. Drop teaspoonfuls of the mixture into the cornflakes and roll lightly.
8. Place about 5cm apart on baking trays to allow room for spreading. Bake for about 15-20 minutes or until golden. Allow to cool on the trays for about 5 minutes and then transfer to a cooling rack.