Cornflake Cookies

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.

CORNFLAKE COOKIES

Joanne Iceton
Delicious crunchy cookies with a hint of chocolatey decadence
Prep Time 15 mins
Cook Time 15 mins
Course Dessert
Servings 18 cookies

Equipment

  • Baking tray

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

These cookies will also work well with jam; using the end of a wooden mixing spoon or a clean finger, make a small ‘well’ in the cookie dough once coated in cornflakes and prior to baking, then drop a 1/4 tsp jam in the centre. Omit the chocolate. Be very careful as the jam will be extremely hot once the cookies have been in the oven.
 
These cookies have a lot less sugar than most but still should be eaten in moderation. I'm a firm believer that no foods should be off limits!
Keyword cookies

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