Cornch Flakes
I came up with Cornch Flakes while revising my Cerealously Cornchy Cookies. I needed to season the cereal and add extra crunch. These aren’t just sugar-coated flakes—they’re toasted and glazed, giving them a sweetened popcorn quality. They’re perfect for cookies, but also great sprinkled over ice cream or eaten as a snack. In fact, snacking is their primary purpose—I couldn’t stop eating them straight out of the oven.
Makes approx. 250g
Hands-on Time 5 minutes
Baking Time 20 minutes
Ingredients
80g unsalted butter
100g icing sugar
Fine salt (a good pinch)
250g cornflakes
Equipment
Microwaveable bowl
Microwave
Spatula
Mixing bowl
Baking parchment
Baking sheet (ideally aluminium)
Method
1. Preheat the oven
Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.
2. Prepare the butter mixture
Melt the butter in a microwaveable bowl in 20-second intervals, stirring between each, until fully melted.
Add the icing sugar and a pinch of salt. Stir until combined. If the mixture looks separated, microwave for a few more seconds and stir until smooth.
3. Coat the cornflakes
Place the cornflakes in a mixing bowl and pour the butter mixture over them.
Toss until the cornflakes are evenly coated.
4. Bake the cornflakes
Spread the coated cornflakes onto a lined baking sheet.
Bake on the middle shelf for 20 minutes, tossing halfway through to ensure even browning.
5. Cool and serve
Remove from the oven and let cool completely on the baking sheet.
Serve and enjoy!
Enjoy!
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