Cerealously Cornchy Cookies
This recipe was inspired by binge-watching Chef’s Table and spotting a Tupperware box of cereal in my cupboard. I thought, “There must be something I can make with this (aside from breakfast).” Cookies were the obvious answer, and I’m glad I went there. These are cerealously addictive and cornchy!
Makes 16
Hands-on Time 15 minutes plus chilling (overnight)
Baking Time 16 minutes
Ingredients
250g unsalted butter (softened)
200g light brown sugar
175g caster sugar
2 tsp vanilla extract
2 large eggs
400g plain flour
1 tsp bicarbonate of soda
1 tsp fine salt
Equipment
Freestanding mixer with paddle
Spatula
Baking parchment
Baking sheet (ideally aluminium)
Bowl
Knife
Wire rack
Method
1. Make the Dough
In a freestanding mixer, beat butter, light brown sugar, and caster sugar for 5 minutes until light and fluffy.
Add vanilla extract and eggs, mixing briefly to combine.
Add flour, bicarbonate of soda, and salt. Mix until just combined, scraping down the sides with a spatula.
Add 200g Cornch flakes and mix for 3–4 seconds until evenly distributed.
2. Shape and Coat the Dough
Shape the dough into a log, wrap in parchment, and chill for at least 1 hour (or freeze to speed up the process).
Crush the remaining 50g Cornch flakes into smaller pieces (not crumbs) and place in a bowl.
Slice the dough into 16 portions, roll into balls, and coat each ball in the crushed cornflakes.
Place the coated balls on a parchment-lined baking sheet and chill overnight.
3. Bake the Cookies
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Place 6–8 dough balls on a parchment-lined baking sheet, spaced 10cm apart.
Bake on the middle shelf for 16 minutes until golden but still gooey in the centre.
Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Tip
For the best texture, let the cookies cool completely before eating. They will firm up as they cool.
Enjoy!
