Makes about 30
Everyone will love these caramelly crunchy cornflakey cookies and they’re so easy to make with or without a Thermomix.
Since I’ve been relief and part time teaching, I’ve got this thing where I feel compelled to take baked goods to the office every time I get a gig. My colleagues are really grateful and think I am doing them a favour sharing the baked goods but really they’re doing me a favour because I’m just glad that I have someone to eat said baked goods. Plus, they’re not nearly as fussy as David.
This baked goods bonanza has worked a treat, I’ve been able to plough my way through my “must bake” list and have got a veritable army of taste testers. However I recently came unstuck when I got a two week block of work because I really did not know when I would find the time to bake. I spent a few days before my employment filling the freezer but that only got me so far as the first week! Can you imagine, a whole of office of hungry mouths to feed and a distinct lack of cake! It truly broke my heart!
That’s where these cookies came in – they’re so quick, so easy and so delicious and you can make them in minutes! There’s no waiting for the butter to soften, no fancy ingredients – just honest to goodness pantry staples. You can use shredded or desiccated coconut in this recipe and they both work just as well, I just use whatever I have to hand. These cookies certainly eased my conscience and certainly took the edge off the hunger pangs in the staffroom. Now they’re my go to last minute cookie, I’ll never have to rock up at work empty handed again!
Do you like to feed people too? Have you got a lifesaving recipe?!
Ingredients
125g butter
1/4 cup (45g) brown sugar
1/4 cup (60g) caster sugar
1 egg
1/2 cup (40g) coconut
1/4 cup (40g) self-raising flour
1/4 cup (40g) plain flour
1/2 cup (50g) walnuts, roughly chopped
100g cornflakes
How to – Traditional
- Preheat oven to 180C and line two baking trays with baking paper.
- Combine butter and sugars in a saucepan and heat gently until butter has completely melted.
- Beat the egg and add to the pan along with the flours, coconut, walnuts and cornflakes.
- Drop teaspoonfuls of mixture about 5 cm apart on prepared trays and bake for 10-12 minutes until golden.
- Cool for a few minutes on the tray before transferring to a wire rack.
How to – Thermomix
- Preheat oven to 180C and line two baking trays with baking paper.
- Place butter and sugars in TM bowl. Melt for 3 minutes at 60C on speed 2 or until butter has completely melted.
- Add the egg and mix for 10 seconds on speed 4.
- Add the flours and coconut and mix for another 10 seconds on speed 4. Scrape down sides of bowl.
- Add chopped nuts and cornflakes and mix for 10 seconds on reverse speed 3 or until mixture is combined.
- Drop teaspoonfuls of mixture about 5 cm apart on prepared trays and bake for 10-12 minutes until golden.
- Cool for a few minutes on the tray before transferring to a wire rack.
