Cornflake Cookies

When I want to bake something I sometimes ask Ed and George what they fancy. Often Ed will say “Can you make cornflake biscuits like we used to have at school? They had cornflakes mixed into them and a cherry on top. I liked them.”

I vaguely browse around the internet and can’t find a recipe that fits his requirements, so I give up and make something chocolatey instead.

“But you know I don’t really like chocolatey things”

“Oh, well”

Today, driven by a lack of chocolate, I finally devised a recipe that seems to tick all the boxes.

The recipe goes something like this:

• 120g very soft butter
• 80g soft brown sugar (or half soft brown half caster sugar)
• 1tsp vanilla extract

Cream these together well then add:

• 130g plain flour
• 1/2 tsp baking powder
• a pinch of salt

Mix lightly until combined  (you might need to add a splash of milk to loosen slightly) Pour in 80g of cornflakes (you can crunch them up a bit first to make them easier to mix) and stir them in with a wooden spoon or just chuck then in the mixer for a bit. They won’t mix in entirely and it will look like a flakey, claggy mess.

Take scruffy golf ball sized blobs of dough and flatten them a little with your hands or a spoon before you put them on to baking sheets. Squish a glacé cherry on the top if you remember at this point. Bake for about 15 minutes at 170 degrees until just going golden. This makes about 12 greedy cookies.

I sometimes forget that I’m supposed to put a cherry on top so I squish them on afterwards.

Did you used to have cornflake biscuits at school too?