Cornflake Apricot Cookies Recipe
I remember going on holidays as a child and being absolutely smitten with a local bakery’s cornflake cookies. I had never seen them before and they were just the bee’s knees. Since then, I’ve seen them around quite a bit, but none of them were ever quite the same as those delicious holiday cookies that I loved so much.
And then I found this recipe!
These cornflake and apricot cookies may be even better! My children certainly think so, although they never got to try those amazing cookies from the tiny bakery at the holiday town in NSW in the late 1980s. They are just happy that I’ve made them loads of delicious cookies for their lunchboxes, and couldn’t care less about their mother’s nostalgic stories from her childhood. Pfft!
The not-so secret ingredient in these cornflake cookies is dried apricots. Chop them finely and add them to the dough for a sweet fruity mouthful in every bite.
Plain flour, baking powder, vanilla, sweetened condensed milk, sugar, and the heroes, dried apricots and cornflakes.
First, cream the butter and the sugar together, then add the vanilla and sweetened condensed milk and mix again to combine.
Roll the batter into walnut-sized balls andplace onto baking paper lined baking trays and flatten gently with your fingers or palm. If you feel like there aren’t enough cornflakes on your cookies, feel free to press some into the tops of the raw cookies at this stage. I did! Bake them for 20 minutes and allow them to cool before removing to a wire rack.
The cornflake and apricot cookies are pictured here with our top selling Four Squares Compartment Snack Box.
- 250g butter
- 1/2 cup sugar
- 3 tbsp sweetened condensed milk
- 1/4 tsp vanilla essence
- 2 1/4 cups plain flour
- 2 tsp baking powder
- 1 cup cornflakes
- 1 cup dried apricots, roughly chopped
- Preheat oven to 160°C and line baking trays.
- Cream butter and sugar. Beat in the condensed milk and vanilla. Stir in dry ingredients and apricots. Chill for 15 minutes in the fridge so it’s firm enough to shape and roll.
- Roll into walnut-sized balls and place on baking trays, allowing some room to flatten with the palm of your hand. Bake 20 minutes until lightly golden and set.
- Cool 10 minutes before transferring to a cooling rack. Once fully cooled, store in an airtight container.
- Will keep in an airtight container for 1-2 weeks.
- Baked cookies and cookie dough can be frozen for later use.