Home Sweet Home Bakealong 72: Cornflake Cookies

What. A. Joy.

These cookies were easy to make, did exactly what the recipe said they would and tasted good.  Get behind me Eton Mess Cupcakes, I shall call this a comeback.

This is a basic cookie, but in true Hummingbird bakery style it’s got a load of extra yummy and horrificly bad for you things thrown into the mixture as well. Namely sugar and malt-powder encrust cornflakes and a large amount of chocolate.

It’s worth noting two things if you are going to make these:
1) Once you’ve made the caramelised cornflake mixture, don’t try it. If you do then you may find you have none left to put in the cookies. You may also get a horrific sugar crash.
2) I found that the mixture benefitted from 5 mins in the freezer before rolling into balls to bake. I also blasted them in the freezer again before baking and I think that helped them stay a sensible shape. I was baking on a hot  day though.

Cornflake Cookies
from Home Sweet Home by the Hummingbird Bakery

Makes 18-22 cookies

For the cornflakes:
80g cornflakes
20g malt powder (e.g ovaltine or horlicks)
20g caster sugar
1/2 tsp salt
50g melted butter

For the dough:
225g softened butter
350g soft light brown sugar
2 large eggs
1/2 tsp vanilla extract
400g plain flour
1/2 tsp salt
1 tsp baking powder
1 tsp bicarbonate of soda
200g dark chocolate chips

First make the caramelised malt-cornflakes by crushing them, mixing with the dry ingredients and then the melted butter. Stir well and then pop on a lined baking tray to toast in the oven fi 10 mins at 170c

Meanwhile,  make the cookie dough (for copyright reasons you have to work this out)
Mix in the choc chips and cornflake mixture. (I then froze this for 5 mins)
Scoop into golf-ball sized balls and bake for up to 15mins at 170c.

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Join Beckie and me in our Epic 100 part bakealong. Next: Soured Cream Pie (I’m skipping Apple and Blueberry cobbler until it’s colder weather)