Finally settled back into Zurich I decided it was time to do some baking! This is a simple recipe inspired by one of my favourite New Zealand Cooking Authors – Annabel Langbein. I have however adjusted this somewhat which is the beauty behind a good basic cookie recipe – you can always tweak it to make use of what you already have in your kitchen cupboards or simply add your favourite flavours. I’ve added for hints of what you might like to change into the recipe.
Best Ever Jaffa and Cornflake Cookies
Preheat oven to bake 160°C. Line the base of 2 oven trays with baking paper.
- 1 egg
- 250g butter
- 3/4 cup super fine brown sugar (you can use white if you prefer)
- 1/4 cup sweetened condensed milk
- 1 tsp vanilla sugar (or vanilla extract)
- 2 cups flour
- 2 cups cornflakes
- 3/4 cup ground almonds (you could replace with desiccated coconut)
- 1/4 cup slightly crushed Jaffa sweets (you could use plain chocolate with red sprinkles for a similar effect)
- 2 tsp baking powder (a little less works too)
- 1/2 tsp baking soda
- Beat egg, butter, sugar, sweetened condensed milk and vanilla sugar until creamy.
- Mix in all remaining ingredients to form a dough.
- Shape into walnut sized balls and arrange on prepared oven trays – leaving enough space for spreading and pressing flat with the palm of your hand. (for really flat cookies press them once more with the back of a fork at half time whilst baking).
- Bake 15 minutes or until slightly golden.
- Allow to cool on tray – these can keep in an airtight container for up to 3 weeks but are usually eaten much earlier – smile!
Have fun baking!
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