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Classic Recipes: Vegan Cornflake Biscuits

Create a new generation of memories with this classic Cornflake Biscuit recipe. It's cheap and quick to make; and reimaged as no-egg, no dairy and completely vegan.
5 from 2 votes
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cuisine Australian
Servings 24
Calories 153 kcal

Equipment

  • KitchenAid Stand Mixer or Large Mixing Bowl and Wooden Spoon
  • 3 x Large Baking Trays
  • Fine Sieve
  • Bowl

Ingredients
  

  • 250 g Non-dairy butter
  • ½ cup White Sugar
  • 2 tsp Orgran No Egg Egg Replacer mixed with 1 tbsp water
  • 2 tsp Golden Syrup
  • 1 cup Plain Flour
  • 1 tsp Cream of Tartar
  • ½ tsp Bi-Carb of Soda
  • 1 tsp Vanilla Essence
  • ½ cup Chopped Walnuts
  • ½ cup Chopped Dates
  • 100 g Corn Flakes

Instructions
 

  • Preheat oven to 150° Celsius
  • Mix the Orgran No Egg Egg Replacer with water and set aside.
    2 tsp Orgran No Egg Egg Replacer
  • Cream butter and sugar.
    250 g Non-dairy butter, ½ cup White Sugar
  • Add No Egg and Golden Syrup.
    2 tsp Orgran No Egg Egg Replacer, 2 tsp Golden Syrup
  • Sift in dry ingredients, add vanilla, dates and nuts. Mix to combine.
    1 cup Plain Flour, 1 tsp Cream of Tartar, ½ tsp Bi-Carb of Soda, 1 tsp Vanilla Essence, ½ cup Chopped Dates, ½ cup Chopped Walnuts
  • Partially crush the Corn Flakes to add texture. Drop a teaspoon of mixture in Corn Flakes to coat. Place on baking trays with allowance for spreading. Cook for 25 minutes.
    100 g Corn Flakes

Notes

A teaspoon of mixture creates a good-sized biscuit. If making bigger biscuits, longer baking time will be required.
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Nutrition

Calories: 153kcalCarbohydrates: 15.3gProtein: 1.5gFat: 9.8gSaturated Fat: 2.3gFiber: 0.8gSugar: 7gCalcium: 4mgIron: 1mg
Keyword Cookie
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