Maple Corn Choc-Chip Cookies

The theme for my March Rangemaster blog was “March Madness”, but it could equally be an April fool. The idea was to look at odd food combinations or unusual uses for ingredients. My initial plan was to make a mashed potato cake or cookie. It looked enticing, it smelt slightly less encouraging and it tasted….like mashed potato and cocoa mixed together. Not convinced.

So, back to the drawing board.

But what is the secret ingredient?

I remembered seeing sweetcorn icecream once when on holiday in Borneo (we’re not normally globe trotters – it was our honeymoon) so I wondered if I could replace the banana in a cookie recipe with pureed sweetcorn. Then I thought that maple syrup would work well with it, then I thought I’d play it safe and add chocolate chunks, because they make everything great. The result was a soft, tasty cookie. They are actually quite sweet so I think I might try putting less sugar in next time.

Corn Cookie

You can find the full recipe here. Makes 30.

200g sweetcorn (drained tinned or frozen, cooked and cooled)

115g butter
130g light brown sugar
130g maple syrup
1 egg
1 tsp baking powder
150g plain flour
75g wholemeal flour
75g self raising flour
1tsp cinnamon (optional)
15g dark chocolate chopped into chunks (optional)