These simple and delicious cornflake biscuits are perfect for dipping in tea

This recipe came from my mum, Liz Trabilsie, who inherited this recipe from a shearers’ cook many years ago. These economical biscuits are perfect for dunking in tea and coffee at smoko time.

CORNFLAKE BISCUITS

Makes about 28 biscuits

1 cup (150g) self-raising flour
1 cup (220g) caster sugar
1 cup (75g) shredded coconut
1 cup cornflakes
½ cup sultanas
125g butter, melted
1 egg, lightly beaten

1. Line 2 baking trays with baking paper.
2. Combine the flour, sugar, coconut, cornflakes and sultanas in a large bowl and stir. Add the melted butter and egg and mix well.
3. Lightly roll tablespoons of the mixture into balls. Place on the baking trays approximately 5cm apart, to allow for spreading, and flatten the balls slightly. Transfer the trays of biscuits to the refrigerator for 30 minutes.
4. Meanwhile, preheat the oven to 180°C.
5. Transfer the chilled biscuits to the oven and bake for 15–20 minutes or until golden in colour.
7. Allow biscuits to cool completely on a wire rack. Store in an airtight container for up to 4 days.

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The Shady Baker chats to Graziher’s Life on the Land podcast about her life on a sheep station east of Broken Hill and her love of cooking for her family.