Cornflake cookies

Tuesday, June 14, 2016


These cornflake cookies are NOT part of my healthy eating plan. They contain butter and sugar. Yum. They do fit in with my idea that it is probably a better idea to make things where you can rather than buy the ready made version. 


Jamie gave me the recipe for these, and would you believe I've lost it? They were so perfect. These ones are pretty darn good too though, and lasted two days. I was bad and got sick of trying to cream sugar and butter when the butter was too cold and melted it for 20 seconds in the microwave. So once the mix was done into the fridge it went, as it was too gooey to be taking spoonfuls and rolling in cornflakes.


Check it out, Jean Paul Gautier tea towel, a surprise from Flick, which arrived mere hours before a rental inspection and gave me a much needed boost on the day. This mix gave me 14 decent size cookies. They spread out when cooking, and were all just touching each other when I pulled them out of the oven. Maybe use two baking sheets?


Okay recipe time. Once again, based on another recipe found here with my own twist.

Cornflake Cookies

125 g butter
1/2 cup raw sugar 
1/2 cup sultanas 
1 egg 
1 pinch salt 
1 cup self-raising flour 
1 tbs milk 
1 cup of cornflakes, crushed
plus about 2 cup cornflakes, crushed to coat

Preheat oven to 180 degrees Celsius. My oven is not fan forced  and all the heat comes from an element in the base of the oven. Keep an eye on your cookies the first time you bake them. Prep a baking sheet or two with baking paper.

Cream the butter and sugar, or be a lazy sod and start creaming them, get bored, give it a 10-120 second zap in the microwave, and then basically add all other ingredients except the extra 2 cups of cornflakes. Possibly because I did the melt butter thing, I found my mix quite sloppy, which is why I added the cup of crushed cornflakes into the mix. I like the extra crunchy and texture in the cookie. I didn't measure out a cup exactly so much as add crushed handfuls, just crushing as I went, until I liked the look of the texture.

Refrigerate dough until firm enough to scoop spoonfuls and roughly shape into balls.

I used a soup spoon for my scoops, possibly tablespoon and a half of dough in each cookie. Size is really up to you. Scoop the dough, rough form into a squashed ball, push down into the crushed cornflakes, coat all sides. I added handfuls of cornflakes to the bowl as I went, crushing as needed. I hate having half a bowl of crushed cornflakes left over at the end. 

Bake for 15 minutes, check, bake no more than another 3-4 minutes. My lower tray were done in 15, then I left the top tray in for another 3-4 minutes. When I touched the cookies they were still soft, but were golden. Leave them on the tray until firm enough to move to wire rack to cool.

Excellent with a cup of tea.

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2 comments:

  1. They look yum and, due to my usual failure to check the pantry before I go shopping, I have an oversupply of cornflakes so I'll probably have a bash at these later this week.
    I do the butter in the microwave thing too, it always seems to work out ok.
    Oh and I love the changes you have made around the place!

    ReplyDelete
    Replies
    1. Ha you caught me bright and early! I was playing around a bit last night, glad you like!
      An oversupply of cornflakes is what spurred me on too.

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