World Chocolate Day Crunchy Cornflake Cookies
By Lisa Starr, Meatland
1/2 cup white or brown sugar2 teaspoon baking powder1/1 teaspoon vanilla1 1/2 cups flour1/4 cup cocoaGenerous sprinkling Maldon salt2 to 3 cups cornflakes, slightly crushed OR 3 crushed WeetabixDark chocolate to drizzle*
170 grams soft butter/margarine
Walnuts or whole hazelnuts
* Instead of melted chocolate - though this is my first choice - you can mix 1 cup powdered sugar, 4 tablespoons of cocoa and 2 - 3 tablespoons of water together to make a frosting to dollop over and garnish with a nut.
1: Beat the softened butter/margarine together with the sugar for 3 to 4 minutes till light and creamy then mix in vanilla.2: Add flour, baking powder, cocoa and salt and mix well then stir in crushed cornflakes.3: Roll into balls, press down lightly with a fork, and bake in a preheated 180 C oven for approximately 14 minutes.4: Melt approximately 50 grams of dark chocolate with a splash of canola oil, drizzle over, and then garnish with a nut.5: Allow chocolate to firm up in the refrigerator in the summer heat though cookies don't need to be kept refrigerated. Absolutely delicious despite the simple ingredients they contain.
COOK'S NOTES: No, these cookies don't contain egg, so this is not an accidental omission. I usually add closer to 3 cups of cornflakes to stretch the mixture further and make these even healthier. Leftover cornflakes are wonderful when processed into crumbs, mixed with salt, pepper and oregano, and used to crumb schnitzel. I will also be featuring another cornflake recipe in the coming months.
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