Cornflake Biscuits

Preheat your oven to 180°C. Grease two cookie trays or line them with paper if you wish (I always do to ensure the cookies don’t stick to the tray).

Using an electric mixer, be it a stand or handheld, cream butter, sugar and vanilla in a bowl until pale and creamy. This will take, at most, five minutes.

Sift the flour into the mixture and mix until the mixture is just combined. It will be thick and crumbly.

Add the milk, and stir with a wooden spoon until the dough comes together. The dough will fall apart easily and it will still be a little crumbly. This is OK. You can add a little more milk if you wish but there is no need to. The dough does not have to be perfect like other cookie doughs.

Use a wooden spoon and gently stir in cornflakes and chocolate chips.

Using a tablespoon or your preferred (cookie-sized) scoop, scoop out the dough. Roll the mixture into a ball and place on the prepared tray. Flatten the balls slightly with the back of your spoon. These cookies spread A LOT, so be careful to place them a fair distance apart on the tray.

Bake for 10 to 12 minutes, swapping the placing of the trays halfway through the cook time. Make sure the biscuits are golden brown when removed from the oven. They can be eaten hot, but they also taste wonderful cool.