Crunchy Cornflakes & Blueberry Cookies

84
12
Prep Time
Cook Time
Total Time
Servings
15
25
40
2
Difficulty

macronutrients

27
protein
fats
cals per serving
Carbs
3.5
7.5
142

Why This one

a few words from me

These Cornflake Cookies are packed with golden Cornflakes and sweet, juicy blueberries. Plus, this recipe includes a pinch of a secret ingredient that I learnt about during my time working with a pastry chef in country bakeries.

WHAT YOU’LL NEED

INGREDIENTS

250 grams dairy-free spread

200 grams (1 cup) caster sugar

2 eggs

100 grams blueberries

400 grams (2 cups) self-raising g/f flour

pinch cinnamon

300 grams (1 1/2 cup) cornflakes

200 grams (1 cup) cornflakes for rolling

THE how to make

INstructions

1. Pre-heat oven to moderate (160 degrees celsius, fan-forced).

2. Lightly grease three baking trays.

3. Put one cup of cornflakes in a baking dish, ready to roll your cookies.

4. Cream butter and sugar until smooth.

5. Add egg and mix again until combined.

6. Fold in blueberries, flour and cinnamon (sifted together) and the two cups of cornflakes.

7. Roll gently into balls. Coat in additional cornflakes.

8. Place balls onto baking trays, flattening and leaving enough room for cookies to spread.

9. Bake for 20-25 minutes or until a golden brown colour.

10.Transfer to a wire rack to cool completely.

Crunchy Cornflakes & Blueberry Cookies

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