CORN FLAKE COOKIES
A big box of cornflakes just doesn't want to end. Just kind of dimensionless. Since I changed jobs, the life-saving cornflakes have lost their relevance: now you don’t have to think about breakfast, especially early in the morning, when you don’t feel like eating at all. But don't throw away the box, really! And I remembered the recipe for corn flake cookies. I baked it a hundred years ago. Well, let's shake off the old days? But in a new way!
And, mind you, you will have to shake without any problems, very simply and for a very short time.
The dough for pancakes is kneaded in approximately the same way, only we will bake it not in a frying pan, but in the oven.
And just like pancakes, these cookies are not baked for future use. It should be eaten warm, maximum on the same day it was baked.
Therefore, I baked it in two steps, half a portion at a time, changing the composition at the same time.
First, the basic recipe, which I adapted by significantly reducing the sugar, removing the cinnamon and adding natural vanilla extract as a flavoring.
Products that can be changed to suit your taste are marked with an asterisk.
Products (large portion):
2 large eggs at room temperature
4 tbsp. l. Sahara
1/2 cup sour cream
1 tsp. vanilla extract*
1/2 cup raisins*
1 cup flour
a pinch of salt
1/4 tsp. baking powder (baking powder)
2 cups unsweetened corn flakes
Measuring cup capacity 250 ml
The first batch, according to the basic recipe, was baked at 200 degrees, it was slightly gape at the finish, and the cookies were very browned (see photo). In addition to the raisins, I added 2 tbsp to the dough. l. coarsely chopped hazelnuts (hazelnuts).
The second portion, or rather half a portion, was with an apple instead of raisins (half an apple, grated on a coarse grater and squeezed - when squeezed, this is 1/4 measuring cup), as well as with the remnants of orange zest, boiled in syrup (you can simply grate the zest of fresh orange or lemon) and small milk chocolate chips (about one and a half tablespoons)
Now let's shake it with the old days :)
And it must be done this way.
Heat the oven to 190-200 degrees.
Lightly beat the eggs with a whisk, add sugar, sour cream and continue beating until the mixture becomes homogeneous.
Add vanilla extract, raisins (or grated apple and zest) and mix with a whisk.
Mix flour, salt and baking powder and sift into a bowl with the egg mixture.
Mix with a whisk or wooden spoon. Lastly, add the cereal and mix thoroughly until it is coated with a layer of dough.
Place a sheet of baking paper on a baking sheet. You can lightly spray it with cooking spray, although I don't grease the paper.
Place the mixture in heaps, leaving a distance between them, on a baking sheet with a tablespoon or an ice cream scoop.
Bake for 15-20 minutes, depending on the size of the cookies.
Remove the pan from the oven and leave for 5 minutes.
Remove cookies from paper with a flat spatula. You can sprinkle it with powdered sugar.
I like the apple and chocolate chip cookies better.
Soft and juicy, very aromatic, moderately sweet, slightly crunchy crust on the sides and bottom. It's less brown (baked at 190 degrees for about 18 minutes), but still pretty cute :) And how it smells!
Next time (I’m telling you, the box is dimensionless!) I’ll try to bake these cookies with Tnuva’s new product “Yoplait shtuzim” 5.5% (instead of richer sour cream 15%) - this is a very tasty hybrid of soft curd cheese and yogurt with smooth and delicate texture.
Bon appetit!
In general, frankly speaking, what I call corn flake cookies, it’s only a stretch to call it that. Blooper, mixed it, put it out, hid it in the oven, took it out of the oven - ready. Not a recipe, but a joke. Nevertheless, the children like it - and they like to cook (yes, I already trust them with almost the entire process) and eat. I still don’t know how to feel about the corn flakes that are part of the recipe (in fact, the cookies are 90% of them) - in the version of ready-made breakfasts, for example, I don’t recognize them at all, however, in this In any case, they are convenient and, to be honest, tasty. In general, cornflakes cookies are something that can be prepared in a couple of minutes if you really want something homemade and sweet for tea, but there is no mood to stand at the stove and come up with something solid. This is probably not something you can boast about at work and not something that good people offer to guests as a treat, but with all this, the recipe also has undoubted advantages: firstly, the speed of preparation, secondly, the relative budget, -third, originality and childish love, tested, believe me, not only on my offspring, but also on dozens of those small and not so small mouths that happen in our house from time to time. In general, I won’t tell you anything more: make your own decision: - homemade baking is not at all sophisticated and far from the healthiest, so think and weigh, I’ll just give the recipe and tell you the basic principle.
Have you ever wondered how corn flakes are made? After cleaning the grain and removing excess corn, it is processed into flour, mixed with salt and sugar, diluted with water and boiled to a porridge. After this, the mass is leveled, divided into pieces of the desired size and shape (flatten into petals) and dried and fried in an oven at a temperature of 140 degrees until crispy.
And also... you know, this is such a step back into childhood that, it seems to me, sometimes I cook it just for myself. Crunch, remember yourself as a little girl, feel for a moment like a carefree child who looks at the world cheerfully and sincerely believes that everything around him was created exclusively for him!
Ingredients:
300 g corn flakes;
100 g of any nuts;
100 g dried apricots;
100 g sugar;
a pinch of salt.
So let's begin. Place the egg whites in the bowl of a food processor, add about a quarter teaspoon of salt, put on the beater attachment and turn on the assistant. After a minute, add sugar in a thin stream and beat until stable, tight foam.
Pay attention to the packaging of corn flakes - in particular the part where the ingredients of the product you bought are written. If you're lucky and it doesn't contain sugar, I recommend increasing the amount of sugar you beat the egg whites with.
While the food processor is running, chop the dried apricots and lightly chop the nuts. Please note that, of course, you can take absolutely any nuts - hazelnuts, almonds, walnuts, peanuts (which, strictly speaking, are not a nut at all, but are still wonderful). Dried apricots can also be replaced to taste - prunes, dried cranberries, dried cherries, prunes are equally good in corn flake cookies, however, for my taste, for some reason, there is nothing more ideal than dried apricots in this case.
Grind a third of the corn flakes into coarse crumbs - with a blender, rolling pin or hands, whatever you want.
Spoon the resulting mixture onto a baking sheet lined with paper - about a tablespoon for each cookie. During the baking process, cookies made from corn flakes do not spread or expand - the distance can be kept to a minimum.
And put in an oven preheated to 180 degrees for about 15 minutes - be guided by the color, the finished cookies will turn out caramel and beautiful.
Remove from the sheet of paper immediately after baking, but very carefully - hot cookies are brittle and crumble into pieces, however, after cooling they become solid and not brittle.
Bon appetit!
P.S. A couple of intermediate photos -
Good afternoon friends!
If you have any leftover corn flakes, use them to make some delicious cookies. Your family will appreciate the original approach to a familiar product. The cookies are chewy, with crispy bits of flakes. Very tasty with milk or kefir.
Quantity: 8 pcs
Cooking time: 1 hour, active time - 15 minutes
Ingredients:
- Flour - 70 g
- Butter - 50 g
- Sugar - 60 g
- Vanilla sugar - 1 tsp
- Baking powder - 1/2 tsp.
- Salt - on the tip of a knife
- Water - 1 -2 tsp.
How to make corn flake cookies:
Grind the flakes not very finely through a meat grinder or beat them with a rolling pin in a bag
Grind the softened butter, sugar and salt. Add flour, 2/3 of the total mass of cereal, baking powder and 1 tsp. water. Knead the dough, if it turns out to be a little dry, add another 1 tsp. water. Roll the sausage, wrap it in a bag and put it in the refrigerator for half an hour.
Delicious and healthy cookies with corn flakes are ready.
Bon appetit and good mood!
Ingredients:
- Flour - 70 g
- Corn flakes - 1 cup (I used unsalted)
- Butter - 50 g
- Sugar - 60 g
- Vanilla sugar - 1 tsp
- Baking powder - 1/2 tsp.
- Salt - on the tip of a knife
- Water - 1 -2 tsp.
How to cook:
- Grind the flakes not very finely through a meat grinder or beat them with a rolling pin in a bag.
- Grind the softened butter, sugar and salt. Add flour, 2/3 of the total mass of cereal, baking powder and 1 tsp. water. Knead the dough; if it turns out to be a little dry, add another 1 tsp. water. Roll the sausage, wrap it in a bag and put it in the refrigerator for half an hour.
- Preheat the oven to 190 degrees.
- Remove the dough from the refrigerator and cut into equal pieces.
- Pour the remaining cereal into a bowl, roll the pieces of dough into balls and press them into the bowl with the cereal, rolling them on both sides.
- Place on a baking sheet and bake for 15 minutes.
- The hot cookies will still be soft; leave them on the baking sheet until they cool.
Hello, friends! Today I’m talking about corn flake cookies. I was attacked by a quirk, and I decided to reduce the amount of fat in baked goods. The quirk has passed, the recipe remains, for those who need it, use it for your health. People who are losing weight are always drawn to flour and sweets - in this case, such cookies are irreplaceable. It has a slightly rubbery consistency, and at first it’s difficult to articulate what it’s like. Have you ever chewed on a silicone raisin dishwashing sponge? No? Me too. But according to my estimates, the sensations are similar. I'm kidding, of course - I can't live without my jokes. And cookies made from corn flakes even taste pleasant - like elastic pancakes, only in the oven.
To make corn flake cookies, we will need:
- 2 cups cornflakes, preferably unsweetened
- 2 eggs
- 100-120 g sour cream
- 4 tablespoons sugar
- 1 cup flour (250 ml cup)
- 1/3 teaspoon baking powder
- A pinch of salt
- Vanillin packet
- 1/3 cup raisins
- Half an apple, grated on a coarse grater
- Zest of a whole orange, finely grated
Note: you can safely omit half the apple and the zest and replace it with more raisins than indicated in the recipe - for example, not 1/3 cup, but ½ cup... something like that.
Corn flake cookies, recipe:
- Using eggs, sour cream, sugar, salt, vanillin and flour with baking powder, knead the dough using a whisk.
- Add washed and squeezed raisins, half an apple and orange zest and mix.
- Lastly, add the corn flakes, mix carefully and thoughtfully so that the dough evenly envelops them.
- Lay baking paper on a baking sheet, grease it thoroughly with vegetable oil and spoon out future cookies at some distance - about one and a half tablespoons per unit or a little less.
- Place all this luxury in an oven heated to 180-190 degrees and bake for 15-20 minutes, depending on the size of the livers. The dough sets and bakes quite quickly, but remains soft to the touch.
