Skip to main content
logo
Food Advertising by

Cornflake raisin slice

Cornflake raisin slice

Itching for a snack?  Ahhh.... think these crispy cornflake slices are just what you need to satisfy your craving along with a hot cup of coffee, tea or even a glass of  milk.



Cornflake raisin slice

Cornflake raisin slice

Cornflake raisin slice



Cornflake raisin slice







This is best eaten on the day it's baked.  Leftovers?  Just pop them into the oven toaster for a minute ... the layer of jam will somehow soften the cornflakes if left overnight.

(Recipe adapted from 'The Big Book of Beautiful Biscuits' with modifications)

Recipe for Cornflake raisin slice
Ingredients  -  for the Base
  • 4 oz butter
  • 1.1/2 oz sugar  ( you can increase to 2 oz if preferred it sweeter)
  • 1 tsp vanilla essence
  • 3 oz plain flour
  • 3 oz self-raising flour
  • 1/4  cup milk
Filling
  • 1/4 jam of  your choice + 1.1/2  tsp water, cook under low heat to make the jam spreadable
  • 1/4 cup raisins/sultanas/black currants  (you can add more if preferred)
Topping
  • 2 oz butter
  • 1 oz vanilla/caster sugar
  • 1 egg
  • 2  Tbsp self-raising flour
  • 1.1/2  cup crushed cornflakes or dessicated coconut
Method
  1. Sift flours and set aside.
  2. Cream butter, sugar, vanilla and egg till light and creamy, stir in the sifted flours and milk.
  3. Spread mixture evenly over the base of a parchment lined pan.  Grease the sides of the pan.
  4. Spread evenly with jam, sprinkle in raisins.
  5. Use a fork to spread the topping evenly over the raisins.
  6. Bake in a preheated oven @ 180 deg C for 30 - 35 mins. or till golden brown.
  7. Stand in the pan for 10 mins. before lifting out the slice and cool completely on a wire rack.
  8. Cut when completely cooled.
Method  -  for Topping
Cream butter, sugar till light, add in the egg, beat till well combined.  Stir in sifted flour and crushed cornflakes.  Mix well.

Cornflake raisin slice

Comments

  1. A cornflake crumble on top? Sounds really delicious!

    ReplyDelete
  2. these look so good love all the textures

    ReplyDelete
  3. I can feel the crunch by looking at these pictures. They look so delicious that I wouldn't think there will be any leftover.

    ReplyDelete
  4. I would love to snack this in front of the TV. Looks delicious.

    ReplyDelete
  5. Cheah, you've made my one of my fav snacks again! Looking at this beautiful pictures making me hungry now ^-^

    ReplyDelete
  6. Wow..this is great healthy snack. I don't mind snacking this while watching the HK drama :)

    ReplyDelete
  7. at first i thought it's streusel on the topping. This looks delicious!

    ReplyDelete
  8. I can feel the cornflake crunchy on top of the slice...so yummy..

    ReplyDelete
  9. Cheah, this looks really delishh! I'm going to try your recipe this weekend. The cookbook sounds to be very good!

    ReplyDelete
  10. Wendy
    It is especially when freshly baked.

    Anncoo
    Yes, snacking can be addictive!

    Kristy
    Thank you.

    Elin
    Ya, this snack is not too fattening.

    Lena
    Thank you, my first attempt too.

    yummylittlecooks
    Yes it is indeed crunchy.

    purabi naha
    Oh, please let me know the result. You can add in more jam and dried fruits, actually no hard and fast rule.

    ReplyDelete
  11. Sounds like another great recipe from you Cheah:) I'll know what to do with leftover cornflakes:D

    ReplyDelete
  12. Jeannie
    Yes, we just can't afford to waste nowadays with prices spiralling up daily!

    ReplyDelete
  13. Yum, that looks delicious :) Been a long time since I baked anything with cornflakes.

    ReplyDelete
  14. It looks delicious! I'm a little confused with the ingredients though. May I ask, Did you use any eggs for the base? Also, how much butter and sugar did you use for the toppings?

    ReplyDelete
  15. Lyn
    Thanks for highlighting....Have missed out the butter and sugar for the topping. There's no egg for the base. I've edited the recipe, hope it's clear now.

    ReplyDelete
  16. Hi Cheah,

    I follow exactly ur recipe. the only more i add was the blackcurrant jam. Will it effect on the pastry or biscuit. It turn out to be soft. PLease advise.

    Thanks

    Celine Tang

    ReplyDelete
  17. Celine
    Thanks for visiting. I didn't put more jam on the batter, and bearing in mind that the base is somewhat like cake batter, it's soft. Also more jam will also affect the cornflakes topping. Perhaps you should bake it a bit longer. That's why for leftovers, best to put them in the oven toaster for a minute or so.

    ReplyDelete
  18. Hi Cheah
    All your recipes really look good and I'm glad they are relatively easy to make. Thanks for the great recipes.

    ReplyDelete
  19. ksiddhu
    Thanks for dropping by and your kind comment. Hope to see you more often.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Coffee Kahlua Chiffon Cake ~ 咖啡戚风蛋糕

  It's Chiffon cake again.  I never get tired of baking chiffon cakes and am still looking for new flavours of chiffon cakes.  This is a coffee chiffon with added Kahlua liqueur.  I have shared Coffee chiffon with cocoa layering and Coffee Marble chiffon cake on my blog before and if you are interested feel free to take a peep.  Again as with all chiffon cakes, this Coffee Kahlua chiffon cake doesn't disappoint, it's soft and moist with a tinge of Kahlua liqueur. Coffee Kahlua Chiffon Cake  ~   咖啡戚风蛋糕 (adapted from 'here' with adjustment)   Ingredients (A) 6 egg yolks 90 gm caster sugar 75 ml hot milk 2.1/2 Tbsp coffee granules 1 tsp vanilla 3/4 Tbsp Kahlua 60 ml oil 90 gm plain flour 30 gm cornflour 1 Tbsp cocoa powder (B) 6 egg whites 75 gm caster sugar Method Sift flour, cornflour, cocoa powder, set aside. Dissolve the coffee granules in the hot milk.  Once cool, mix in the Kahlua and vanilla extract. Whisk the egg yolks with sugar till creamy.  Add in the coff

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and ground Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flou

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.