Nut-Free Crunchie Biscuit
Indulge in the delightful crunch of these Nut-Free Crunchie Biscuits, a perfect treat for anyone craving a sweet and satisfying snack. These easy-to-make cookies combine the rich creaminess of butter with a golden caramel sweetness from light brown sugar and golden syrup, all balanced by a hint of vanilla. The star ingredient, crushed cornflakes, delivers an irresistible crunch in every bite, making these biscuits a standout choice for nut-free households. Quick to prepare in just 20 minutes and baked to golden perfection in the oven, this recipe yields 24 delectable biscuits—perfect for sharing or storing in an airtight container for up to a week. Whether as a tea-time treat or a wholesome lunchbox addition, these biscuits are sure to become a family favorite! Keywords: nut-free biscuits, crunchy cookies, cornflake biscuits, easy homemade treats, sweet snacks.
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Recipe Information
Ingredients
- 200 g all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 150 g unsalted butter
- 100 g light brown sugar
- 50 g granulated sugar
- 2 tbsp golden syrup
- 1 tsp vanilla extract
- 1 large egg
- 100 g cornflakes
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar until creamy and light, about 3 minutes.
Add the golden syrup, vanilla extract, and egg to the butter mixture and beat until well combined.
Gradually add the dry flour mixture to the wet ingredients and mix until just combined.
Gently fold in the cornflakes until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The biscuits will firm up as they cool.
Allow the biscuits to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 3477 mg | 151% | |
| Total Carbohydrate | 420.8 g | 153% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 193.7 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 150 mg | 12% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 820 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
