Last week, when I posted that photo, tons of people asked me for the recipe, but also many of you told me how popular cornflakes cookies were in some part of the world. Then I searched the web to see what other people had done and there are hundreds of different recipes, including many of them looking deliciously good! So if you are on Easter break and thinking of ways to spend quality time, read on: This is the way we do it…
It all started a few Sundays ago when my son Clement asked me if we could bake cookies together. I could read his mind saying CHOCOLATE in capital letters, and I was like: Chocolate? No way! After the last 2 weeks swimming in Easter Chocolate with the Twitter Chicks (no pun intended :)) I had to find another cookie that could make him go ballistic! Because, yes, I would only achieve my goal if Clement tells me that our home baked cookies are better than those horrible preservative and flavoring loaded pseudo-cookies from the supermarket. (Which between you and me isn’t very hard to achieve! ;)
When I said we were not going to make chocolate cookies, he looked at me kind of shocked, confused and wondering… I smiled and said “Cornflakes!!” and so, we were on our way to the supermarket and this is what we bought:
- 125 gm Butter (room temperature)
- 75 gm Icing Sugar
- One whole egg + one egg yolk
- 150 gm Cake flour
- One teaspoon of baking powder
- A generous pinch of salt (to make them even more addictive!)
- 110 gm Raisins
- Plenty of Cornflakes to roll your cookies in
Then I asked Clement if he wanted to have just a few cookies or A LOT of cookies. Tricky question to which I kind of knew the answer: A LOT! We sat down and I guided him on making calculation for doubling the recipe. I really enjoyed joining the didactic reading, math, use of computer for printing the recipe out – and not to forget the actual mixing, shaping and baking of the cookies – to the pleasure of eating cookies. We started by mixing the butter and the icing sugar into pomade texture. Then, we’ve added the eggs and mixed it well together. Finally, we mixed all of this into a dough with the flour, baking powder and the salt. Raisins get in last so they stay in whole pieces.
Once this is done, We’ve left the dough in the fridge for an hour to make it easier to shape.
Next, we poured a lot of cornflakes into a bowl and crushed it a little so that the pieces are of different sizes to coat the cookies as much as possible. We’ve made little balls of dough and rolled them in the crushed cornflakes. Then pressed a little bit and placed them on a baking tray with baking paper. 20 minutes at 190C and they were done, golden brown and filling our home with the most heavenly butter smell ever and seriously, we couldn’t wait to pour ourselves a cup of milk and start devouring them while watching some more Star Wars cartoon :)
The nice thing with these cookies is that there are many sorts of breakfast cereals that can be used to coat the cookies, also, the raisins can be replaced by cranberries, chocolate chips, dried blueberries and so on. Possibilities are endless!