Cornflake Cookies
These Cornflake Cookies combine the best of both worlds — a soft, buttery cookie base with crushed toasted cornflakes in the batter and a glossy honey-coated cornflake cluster on top.
Servings 10 large cookies
Calories 279kcal
Ingredients
Cornflake crunch
- 28 grams / 1 cup cornflakes
- 8 grams / 1 tablespoon milk powder
- 7 grams / 1 teaspoon honey
- 15 grams / 1 tablespoon butter
Cornflake cookies
- 63 grams / 3 cups cornflakes
- 130 grams / 4.6 ounces butter room temperature
- 135 grams / ⅔ cup brown sugar
- 60 grams / ⅓ cup superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 170 grams / 1 cup + 1 tablespoon plain flour
- 16 grams / 2 tablespoons milk powder
- 4 grams / 1 teaspoon baking powder
- 3 grams / ½ teaspoon baking soda
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Toss the cornflakes for the cookies onto your baking tray and toast for 5 minutes as your oven heats up (they should only be a little darker than when you pop them into the oven).
- Set aside to cool before blending until fine.
Cornflake crunch
- Toss the cornflakes and milk powder into a bowl and stir together.
- Melt the butter and stir the honey together, pouring over the cornflakes.
- Stir together until well coated.
- Spoon onto your baking tray in teaspoon portions and bake for 5 minutes. Remove and set aside to cool completely.
Cornflake cookies
- Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the egg and continue to beat until well combined, beating for a further minute.
- Toss in the crushed biscuits, flour, baking powder and baking soda and combine until no dry portions remain in your bowl.
- Scoop a piece of dough and press lightly onto the tray, ensuring there is 1 ½ inches between each cookie.
- Bake for 12 minutes or until golden at the edges.
- Allow to sit on your baking tray for 3 minutes before placing on a cooling rack.
- Serve with a glass of milk.
- Enjoy!
Notes
- Milk powder: Milk powder adds a depth to the crunch topping and complimentary flavor to the cookies overall. You could omit, though the flavor wouldn’t be as great without.
- Cornflakes: This unassuming cereal is both toasted and ground to add a great flavor and crunch to the cookies. You could replace with bran flakes or rice bubbles - any similar cereal with similar dry texture will work a charm here. You can use frosted cornflakes though plain ones create a balanced sweetness.
- Honey: Adds a complimentary flavor and texture to the cornflake crunch, though you can replace with golden syrup or maple syrup in equal measure.
- Best stored: In an airtight container at room temperature for up to 5 days. To keep the honey topping crisp, avoid humidity.
- Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
Nutrition
Calories: 279kcal