Apologies for the delay in posting folks! I was at the BBC Good Food show yesterday helping the very lovely Gourmet Chocolate Pizza Company out on their stand. As the result of a very long but greatly enjoyable day, I was absolutely cream crackered! So without further ado, here is this weeks recipe…
The other day I was watching America’s new show based on our very own Great British Bake Off. It was cookie week. After the technical challenge I felt an itch that needed to be scratched. So I went to my vast collection of cook books and pulled out a few. Came across this little beauty in The Hummingbird Bakery Home Sweet Home book.
Here is what you will need to make about 18 large cookies:
(Recipe adapted to my taste – *see notes)
For the Corn Flakes
- 60g Crunchy Nut Corn Flakes *
- 20g Toasted Malt Flakes *
- 20g Malt Powder (i.e. Horlicks)
- 20g Golden Caster Sugar
- 1/2 tsp Salt
- 50g Unsalted Butter, melted
For the Dough
- 225g Unsalted Butter, softened
- 350g Soft Light Brown Sugar
- 2 Large Eggs
- 1/2 tsp Vanilla Extract
- 400g Plain Flour
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 200g Milk Chocolate (chips or bars, chopped into chunks)
*Notes: The original recipe called for 80g of normal corn flakes but I had both Crunchy Nut & toasted malt flakes in the cupboard. I decided to use these and they turned out lovely!)
Preheat your oven to 170°C/Fan 150°C and line a large baking sheet with baking paper.
In a bowl, bash the corn flakes & malt flakes into smaller pieces.
Spread the flakes out evenly on the prepared baking tray and place into the oven for about 10 minutes until they are nice and crispy. Keep an eye on them for the last couple of minutes though as they can go from perfect to burnt in very little time.
Either in a large bowl with a hand held electric whisk or in a stand mixer with the paddle attachment, cream the butter & sugar together until light and creamy.
Next, sift the flour, salt, baking powder & bicarbonate of soda into a separate bowl then gradually add it into the mix until it forms a wet dough.
Add in the chocolate chips/chopped chunks & the corn flakes & mix for a final time.
Now you are almost ready to bake!
Re-line the large baking sheet you used for the flakes with baking paper and make equal sized balls of dough. Space them out well, these babies spread quite a lot. You will probably also need to cook them in batches.
And there you have it folks. A beautifully crispy cookie with a chewy centre. Bursting at the seams with chocolate chips and flakes that give a wonderful caramel flavour & crunch. They are absolutely bloomin’ scrumptious!
Every recipe I have tried from The Hummingbird Bakery cook book so far has not disappointed. If, like me, you love to bake – I would definitely recommend adding this to your collection. It’s a great book with interesting and versatile recipes that are sure to get your creative juices flowing!
In other news, I would like to do dedicate this week’s post to the wonderful folks over at Broxtowe Day Services who I understand are avid fans of KitchenMason. Keep at it you lot!
Hope you all enjoyed the post my lovelies.