Cornflake Cookies
It took me two tries to get these right and all my notes are below. This written recipe didn’t have any instructions so I have clarified a few things based on my experience below. Enjoy!
Corn Flake Cookies: (Ethel)
Cream together: 1 cup sugar3/4 cup of butter2 eggsCombine dry ingredients: 2 cups flour3/4 cup of dates and nutsMix 1 tsp baking powder, a sprinkle of salt, 1/4 tsp baking soda in 2 Tbs of hot water. Add to this 1/2 tsp of almond extract. Mix cream mixture + dry ingredients + soda mixture together. Drop dough by the spoonful into a bowl of cornflakes (you will need about 2 cups) and roll gently to cover. Place on a pan and press the cookies flatter with the back of a spoon. Bake at 375 degrees for about 15 minutes or till golden brown. My first try making these cookies was not super successful, I chose gluten free flour and the dough was really dry and crumbly (see pictures of my rock cakes below…) and I felt like I needed to really pack them together to get the cookies to stay whole. I also tried mixing the cornflakes into the batter my first time. This meant that when you bit into the cookie you were also going to bite into a cornflake that seemed kind of chewy and stale. Any bit of cornflake that was sticking out of the cookie stayed crunchy. Lesson learned.
Try number two I decided to eliminate the variables and made a batch with unbleached all purpose flour, white sugar, and I ROLLED THE BATTER IN THE CORNFLAKES…yes I did. The batter was sticky so you might consider refrigerating it first before trying to scoop, drop and roll but as long as you’re gentle and use a couple of spoons instead of fingers, you should be able to manage. That’s what I did.
The result was crispy corn flake outside and fluffy cookie inside - perfect! And not too sweet for those who are wondering.
