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Italian corn flake cookies on a baking rack dusted with icing sugar

Italian corn flake cookies

Easy to make and oh-so tasty, Elly Curshen's delicacy inspired by an Italian breakfast buffet makes a delicious snack or mid-morning treat. 

5 out of 5 stars(1) Rate this recipe
  • Makes16
  • CourseCake
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 50g salted butter, softened
  • 75g golden caster sugar
  • pinch salt
  • 1 tsp vanilla extract
  • 1 medium free range egg
  • 100g 00 grade pasta flour
  • 1 tsp baking powder
  • 50g ground almonds
  • 25g Cooks' Ingredients Dark Chocolate Chips
  • 75g Essential Corn Flakes
  • Icing sugar, to dust


  1. Preheat the oven to 200ºC, gas mark 6. Line a large baking tray with baking parchment and set aside.

  2. In a mixing bowl, cream together the butter, sugar, salt and vanilla until pale and light. Add the egg and the flour and beat to combine. Add the baking powder and ground almonds and beat until smooth and fully combined, then mix in the chocolate chips.

  3. Use a teaspoon to scoop up some mixture, then with damp hands, roll it into a ball. Repeat with the rest of the mixture – each ball should be about 20g and the size of a walnut. Put the cornflakes into a bowl and as you roll each ball, gently bury it in the cornflakes, using your hands to gently press some cornflakes onto the dough, so they stick but you don’t crush the flakes.

  4. Place on the baking tray, spacing them apart to allow them to spread a little. Bake for 15 minutes or until golden. Do not move them but keep a close eye on them, as the cornflakes burn easily. Leave to cool before moving to a cooling rack to harden up. Dust with icing sugar before serving. Keep in an airtight container for up to 3 days, but they are best eaten on the day they’re made.


Typical values per serving (of 16) when made using specific products in recipe


476kJ/ 114kcals



Saturated Fat












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5 out of 5 stars1 rating