Honey Nut Cornflake & Coconut Biscuits – Gluten Free
I was trying to think about why I loved these biscuits so much and I came to the conclusion that there was more than one reason.
Firstly, there’s the sweetness.
I’m not going to lie and say these Honey Nut Cornflake & Coconut Biscuits are not sweet, they certainly are.
When it comes to a biscuit treat, I love a bit of sweetness, so these are right up my street.
Infact, before they get baked, I have to stop myself from eating too much of the uncooked mixture.
Second reason I love these, they are super easy to make!
So easy that making them with kids is a great way to spend an afternoon of messy baking.
Then there’s the fact there’s no need to rush out to the shop if I want to satisfy my sweet fix, all of the ingredients are in my pantry right when I need them.
Not that it affects me, but a gluten free biscuit recipe is great to have to hand just in case of drop ins.
The little kid in me loves these even more because they remind me of that school cornflake tart that was served with tepid lumpy custard.
Let me know what you think?
Go on, give it a go and enjoy your sweet life!
Sweet, chewy and crunchy too
What You Need
120g Honey Nut Cornflakes – See Tip Box
100g Desiccated Coconut
115g Butter – Room temperature
200g Demerara Sugar
2 Large Eggs
1 ½ Tsp Vanilla Extract
How It’s Done
Heat the oven to 180c
Line a couple of baking trays with non-stick baking parchment or silicone mats and set aside until needed
Place the room temperature butter along with the sugar, eggs and vanilla into the bowl of an electric mixer and beat together until they come together – Scraping down the sides as you go – See Tip Box
Don’t panic of the mixture looks like this after beating!
Add the honey nut cornflakes and the coconut and, using a spatula, mix everything together.
Give it a mix, but not too hard
Scoop out the mixture – a little smaller than a golf ball, and place the scoops onto the prepared tray leaving 2” space between each ball. – See Tip Box
Gently use two fingers to gently flatten the balls a little
Leave a space between each ball
Place the trays into the hot oven
Bake for 11-14 minutes until they are dark golden around the edges
No way can i eat just one of these
Leave the biscuits on the tray for at least 10 minutes to cool before moving them to a cooling rack to cool completely - See Tip Box
Store in an airtight container
Dark and golden
Tip Box
Mixing – Because demerara sugar is quite dense, when mixing together, the mixture may not become fluffy, this is ok. It may look quite liquid; this is also ok.
Honey nut Cornflakes – Don’t crush the cornflakes up, they are better whole.
Space – 1) The biscuits will spread during cooking so give them a 2” space to do that.
2) I use a scoop to make my biscuit balls more or less the same size.
Cooling – 1) Until cooled, the biscuits will be very soft and easily breakable. Leaving them on the tray to cool for a short while will help them to not fall apart
2) As the biscuits become cold, they crisp up.
Oh my!
