
Cornflake cookies

Leftover cornflake cookies
Cornflakes are a tricky leftover, I think, for one reason- if you don’t want to eat them in the way that you ‘should’ (in a bowl, with milk), then, what? You’ve bought this box, this product. Now you don’t have enough for a bowl of cereal so – well, what to do? You’re not a mad, cereal mixing freak, are you? ARE YOU?
Adding cornflakes to cookies sounds nuts I know – but what are nuts if not savoury and crunchy? So why should your annoying two handfuls of cornflakes be any different? Make these and BE AMAZED or else.
I like to think of little ones, esp in the school holidays, learning that the smallest leftover can be the inspiration for their next snack or meal. Teach ’em young I say.
Leftover cornflake cookies
Ingredients
- 115 grams unsalted butter, room temperature
- 80 grams light soft brown sugar
- 50 grams caster sugar
- 1 egg
- 250 grams plain flour
- 1/2 teaspoon baking powder
- Pinch Salt
- 25-50 grams leftover cereal
- 50 grams chopped white chocolate/choc chips
Tools
- Scales
- Two large mixing bowls
- Baking trays
- Fork
- Balloon whisk
- Greaseproof paper
- Scissors
- Wire cooling rack
- Dessert spoon
Instructions
Prep
- Line the trays with greaseproof paper
- Turn the oven to 180C
- If using a bar of white chocolate, cut it up
Method
- Whisk/sift together the flour, baking powder, bicarb and salt into a large bowl and set aside
- In a smaller bowl, whisk together the butter, sugars, egg and vanilla until soft and creamy
- Pour the wet mixture into the dry
- Using the balloon whisk, GENTLY stir the wet mixture into the dry making sure it’s all mixed in
- Gently fold in the cornflakes and chocolate
- Using a dessert spoon, place dollops of dough on your baking tray
- Bake for about 10-12 minutes, until the edges are light brown
- Leave on the tray for a couple of minutes as they’ll need to get more firm before moving them to your wire rack to fully set
Got a question? Ingredient you need help with? Get in touch:
ann@storrcupboard.com