These cookies came about as I had a handful of cornflakes left at the bottom of the container and as you may know, I am loathe to throw any food away. The cereal adds a delicious malty crunch that brings out the buttery taste of the cookie. Add a drizzle of dark chocolate and it lifts the taste even more.
- Baking tray
- 125 g butter
- 75 g unrefined brown sugar feel free to use a caster sugar
- 1 tsp vanilla extract
- 1 egg
- 225 g self raising wholemeal flour feel free to use standard white flour
- 50 g cornflakes crushed
- 50 g dark chocolate
- Oven 180c
- In a mixing bowl, beat the butter and sugar until creamed together.
- Add the vanilla and egg and a tbsp of the flour (this helps to bring it together so it doesn’t look ‘curdled’). Stir in the remainder of the flour to create a very soft dough.
- Scoop our walnut sized balls of the mixture and roll with wet hands. Drop into the crushed cornflakes and turn to coat then pop onto a greased/lined baking tray. Repeat until all of the dough is used. Make sure the cookies are set apart (you may need two trays) as they do spread a little.
- Pop them in the oven for 12 - 15 mins. If you prefer a flatter cookie, press the dough balls down with a spatula after 5 mins of cooking.
- Once cooked, remove from the oven and carefully transfer the cookies to a cooling rack. Once fully cooled, melt the chocolate (either in the microwave checking and stirring after every 20 seconds or in a bowl rested above another containing boiling water) then using a teaspoon, drizzle this over the cooled cookies. Leave to set then store in an airtight container. These cookies are best eaten within a week but can be refreshed by popping on a baking tray then back in a 180c oven for 5 mins.
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