Toffee Cornflake Cookies

Method

1. 1. Add the butter and both types of sugar into a large mixing bowl. Beat together with an electric hand whisk until smooth and light in colour.
2. 2. Break in the eggs one at a time, mixing as you break in each egg. Once the eggs are combined, add the vanilla extract.
3. 3. Sift in the flour and baking powder and mix in with the cornflakes, using a wooden spoon until completely incorporated. Leave this dough to rest in the fridge for 30 minutes.
4. 4. Once ready to use the cookie dough, remove from the fridge and allow to warm up enough to slice. Preheat the oven to 180°C/160° fan/350°F/Gas Mark 4 and line two baking trays with parchment paper.
5. 5. Using two tablespoons, scoop out a golf ball size of dough onto the trays, with no more than 6 balls of dough per tray, to allow room for the dough to expand while baking.
6. 6. Using your thumb, push a small hole in each ball of dough. Cut each toffee piece into 6, and push 3 pieces of toffee into the small hole within the dough. Sprinkle with sea salt & gold dust and place in the oven for 12-15 minutes or until they are golden brown on the edges but still ever so slightly paler in the centre.
7. 7. Remove from the oven, allow to cool on the baking sheet, serve and enjoy!

• Desserts & Baking
• Baking
• Cookie
• cornflake cookie
• cereal
• corn flake

Ingredients

• US
• METRIC

You'll Need