• Prep Time: 40 minutes
  • Total Time: 20 minutes

Number of servings

Candied Orange Skin Ingredients

  • 1 Sunkist® Navel orange, separate the skin from the fruit without the pith (keep the skin for this recipe and set the fruit aside)
  • ½ cup caster sugar
  • ½ cup water

Cornflakes Cookies Ingredients

  • ¾ cup unsalted butter, room temperature
  • ⅔ cup caster sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 1¼ cup all-purpose flour
  • ⅛ cup corn starch
  • 1 Sunkist® Navel orange, zested
  • ½ cup cornflakes, lightly crushed

Candied Orange Skin


  1. Slice Sunkist® Navel orange skin into julienne cut.
  2. Place sugar and water in a pan under medium-high heat; once sugar is dissolved, add Sunkist® Navel orange skin and turn to low heat.
  3. Cook until Sunkist® Navel orange skin turns slightly translucent.
  4. Set aside and let it cool.
  5. Once cooled, dice Sunkist® Navel orange skin.

Cornflakes Cookies


  1. Add unsalted butter and sugar in a mixing bowl; whisk until pale yellow.
  2. In another mixing bowl; add eggs, vanilla essence and Sunkist® Navel orange zest. Mix thoroughly.
  3. Combine Step 1 and 2. Mix well. Set batter aside.
  4. Sift all-purpose flour and cornstarch together.
  5. Fold in mixed flour into batter gradually to avoid lumps.
  6. Scoop out one teaspoon of the cookie dough. Roll each dough ball with the lightly crushed cornflakes and diced candied orange.
  7. Transfer the cookies onto a baking sheet lined with parchment paper; the cookies should be 3cm apart as they will expand.
  8. Bake at 350F。 for 20 minutes or until golden brown; your cornflakes should be crispy and the doughy part dry and flaky to the bite.
  9. Let cookies rest on the baking sheet for a minute before transferring to wire racks to cool.
  10. Once cooled, store in an airtight container immediately.