zoom Elly's Italian cornflake cookies

    Save to your scrapbook

    Elly's Italian cornflake cookies

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Elly's Italian cornflake cookies

    • vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Makes: 16 - 17


    50g salted butter, softened
    75g golden caster sugar
    Pinch of salt
    1 tsp vanilla extract
    1 British Blacktail Medium Free Range Egg
    100g 00 grade pasta flour
    1 tsp baking powder
    50g ground almonds
    25g Cooks’ Ingredients Dark Chocolate Chips
    50-75g cornflakes
    Icing sugar, to dust 


    1. Preheat the oven to 200ºC, gas mark 6. Line a large baking tray with baking parchment and set aside.

    2. In a mixing bowl, cream together the butter, sugar, salt and vanilla until pale and light. Add the egg and the flour and beat to combine. Add the baking powder and ground almonds and beat until smooth and fully combined, then mix in the chocolate chips.

    3. Use a teaspoon to scoop up some mixture, then with damp hands, roll it into a ball. Repeat with the rest of the mixture – each ball should be about 20g and the size of a walnut. Put the cornflakes into a bowl and as you roll each ball, gently bury it in the cornflakes, using your hands to gently press some cornflakes onto the dough, so they stick but you don’t crush the flakes.

    4. Place on the baking tray, spacing them apart to allow them to spread a little. Bake for 15 minutes or until golden. Do not move them but keep
    a close eye on them, as the cornflakes burn easily. Leave to cool before moving to a cooling rack to harden up. Dust with icing sugar before serving. Keep in an airtight container for up to 3 days, but they are best eaten on the day they’re made.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars