Tuesday, January 24, 2023

Words & Brush Recipe Corner: Fruited Cornflake Cookies Made Better

Fruited Cornflake Cookies Made Better 

By Lisa Starr, Meatland


This gorgeously crisp, cornflake-kissed confection features minimal sugar and maximum taste.I adapted this from my grandmother's recipe, which I carefully typed up as a teenager, and have filed away to this day.


120 grams soft butter/margarine3 tablespoons sugar1 large egg1 teaspoon vanilla1/2 cup cranberries OR raisins*5 large chopped dates1/2 cup slivered almonds/pumpkin seeds1 1/2 cups plain flour1 1/2 teaspoons baking powder1/2 to 1 teaspoon Maldon salt1 cup lightly crushed cornflakesAdditional cornflakes for rolling


1: Cream the butter and sugar together and beat in the egg and vanilla.2: Add the flour and baking powder and mix well then stir in remaining ingredients including the crushed cornflakes.3: Roll mixture into small balls, roll each ball in a bowlful of additional, lightly crushed cornflakes, and then place on a baking tray and flatten slightly with a fork before baking at 180 C for approximately 15 to 18 minutes till lightly golden.

COOK'S NOTES: These cookies are especially good to serve to people on a reduced sugar diet as almost all the sweetness comes from the dried fruit and not processed sugar. Remaining cornflakes stay fresh for 3 months in a sealed container, and I promise you'll be making both these cookie recipes often, and using up your cereal. Stale cornflakes can be processed to make schnitzel crumbs so nothing will go to waste.


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