Cornflake biscuits

These scrumptious ruffle biscuits from an 80-year-old recipe prove good things last forever.

• 125g butter, at room temperature
• 100g (1/2 cup) caster sugar
• 1 egg
• 150g (1 cup) self-raising flour
• 45g (1/4 cup) currants
• Pinch salt
• 60g (2 cups) cornflakes, crushed slightly

Energy 631kJ	Fat saturated 4.70g
Fat Total 7.70g	Carbohydrate sugars 7.90g
Carbohydrate Total 19.50g	Dietary Fibre 0.60g
Protein 1.90g	Cholesterol 31.00mg
Sodium 129.00mg

All nutrition values are per serve.

1. Step 1

   Preheat the oven to 180C/160C fan forced. Line 2 baking trays with baking paper.

2. Step 2

   Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Fold in the flour, currants and salt and mix until well combined.

3. Step 3

   Place the cornflakes in a bowl. Spoon slightly heaped tablespoonfuls of the butter mixture into the cornflakes. Toss the mixture gently in the cornflakes to coat and form balls.

4. Step 4

   Place the balls, 8cm apart to allow room for spreading, on the prepared tray. Bake for 15-18 minutes or until golden. Cool the biscuits for 10 minutes on the trays before transferring to a wire rack to cool completely.

Written by Florence Violet McKenzie in 1936, All-Electric Cookery Book went to its 7th edition in 1954. Buy a copy at vintagecookbooks.com.au