Total Time
Prep 30 mins
Cook 10 mins

I originally found this recipe in my mother's cookbook although I altered the recipe/ingredients around a bit. These cookies are crisp with a medium ginger taste which isn't too overpowering yet adds a good flavor to the cookies. Note: I found it easier to use your hands to mix the flour, ginger, cornflakes and butter, sugar and egg mixtures together. Just be sure not to over-mix it. Also, keep an eye on the cookies after the ten minute mark as mine started to turn golden brown pretty quickly.


  1. Preheat oven to 180º Celsius (356º Fahrenheit).
  2. Use an electric beater to beat the butter and sugar together. Beat until the mixture is combined and has become creamy.
  3. Add the egg and continue to beat well.
  4. Add the flour, crystallised ginger and half of the cornflakes (1 cup). Mix together with either a spoon or your hands.
  5. On a tray, crush the rest of the cornflakes with a rolling pin until the cornflakes are fine.
  6. Scoop a teaspoonfull of the mixture and use your hands to shape into balls which you then roll in the cornflakes you crushed earlier.
  7. Grease a baking tray with cooking spray/butter or cover with baking paper. Put the cornflake covered balls on the tray about 5cm apart from each other. Flatten the top of the ball with a fork gently.
  8. Bake for 10-20 minutes until the cookies are firm and have a light, golden color.
  9. Leave cookies on the baking tray for a couple of minutes before transferring to a wire rack to cool. The cookies start to really crispen once cooled.
Most Helpful

I used to make these cookies when my kids were small but I lost the recipe! Thankfully my daughter was able to find this one :) My cookies were not quite as dark, although I baked them about 14 minutes. I used a scale to weigh the balls -- about 10 to 12 grams each. Also used slightly less ginger as the packet I bought only yielded about 3/4 cup. Really yummy!

figurethefat December 19, 2009