CF 1/60 Easy Cookie Dough using a Breadmaking machine

  • Yield : 100
  • Servings : 100
  • Prep Time : 45m
  • Cook Time : 15m
  • Ready In : 60m


  • 5 cups Self Raising flour
  • 21/2 cups melted butter or oil
  • 1 cup condensed milk
  • 1 cup caster sugar
  • 1 cup crushed cornflakes in a bag
  • 1/2 cup glace cherries roughly chopped
  • 1/2 cup whole almonds cut into halves
  • 1/2 cup crushed peanut and sesame seeds combined
  • 1/2 cup cocoa powder
  • 1/2 cup mixed dried fruit  (see variations)


In a bread-maker, or in a mixer, add butter, milk, sugar and flour and start processing the dough. I mix my dough in my bread-maker by adding the liquid ingredients first followed by the dry cookie ingredients. My machine takes 30 minutes to turn the ingredients into a soft pliable dough. When ready mix it again by hand lightly then divide it into 3 portions and put aside for immediate use or keep it in the fridge.

When ready to make cornflakes cookies take a teaspoon of the dough and roll it into a ball then place it in the bag of crushed corn flakes to coat the ball with the flakes then place each ball onto a baking tray that has been lined with baking paper and then press a piece of cut glace cherry onto the centre making a dent. Separate each ball by twice its width so that they have a room to expand when baking. Bake for 15 to 20 minutes in a pre-heated electric oven at 150 degree depending on the size and the thickness of the dough used, keep checking until golden in colour then remove and cool on rack.

Take another batch of the dough and do the same as above but coat one side of the ball with a crushed peanut and sesame seed combo, transfer to a baking tray and bake as with the cornflakes cookies.

Crumble the last batch roughly and stir through the cocoa and the fruit and knead it again into a dough again. Follow as above either leaving it as balls and pressing it down with a piece of almond on top.

Variations and My Story

Use your imagination for what you would like to achieve, see the added pictures to guide you further. The longer the cookies are left in the oven the crispier they will become, and, the flatter they are pressed the crunchier they’ll be too, but keep a watchful eye on them so they do not burn since it may require little less time than I have specified. The quantity of the dough will make about 100 average size cookies, give or take. This is another easy recipe for the festive season for all to enjoy some quality spare time together!

You can find the reason for this recipe (1/60) by clicking below:

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