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Elly's Italian cornflake cookies
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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
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.
Typical values per serving:
This recipe was first published in October 2019.
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