I made these cookies for my knitting group this week and as I was getting the ingredients together I was reminded of my experiences as a food technology / home economics teacher. This was a recipe that I often supplied to students when I wanted them to experiment. Relatively cheap, quick to make and a low risk of failure and a perfect introduction to the concepts of recipe development and experimentation. It was a good way for them to develop an understand the role of various ingredients and how they might adapt a recipe to what was available in their pantry at home.
I would begin the lesson with a series of questions asking them - Do you think you could use...? What do you think might happen? A wide range of ingredients were laid out for them to experiment with and all were expected to change at least one ingredient. I supplied the 'control' batch for them to reference and compare against. I have seen so many variations and combinations and mostly they were all successful.
Crunchy Cornflake Cookies
Can be made in food processor
185 g butter (soft)
½ cup caster sugar*
2 tablespoons honey
1tsp vanilla essence - optional
1/2 teaspoon bicarb soda
2 cups SR flour
2 cups dried fruit (I use sultanas or mixed fruit)
1/2 - 2/3 packet Cornflakes
Cream (beat) butter, sugar, honey and vanilla essence until light and fluffy. This can be done in a food processor.
Beat in egg and bicarb soda
Stir in flour and mix until well combined. If using the food processor use the pulse action.
Add dried fruit and mix thoroughly. The mixture should be soft and a little sticky.
Put 1 cup of cornflakes onto a plate, slightly crushing as you go. You will need to add more.
Place heaped teaspoons of the dough in the cornflakes and roll the mixture into balls, making sure that each ball is coated in the cornflakes. Place onto lightly greased/ lined trays approx 4cm apart. Flatten lightly with your fingers.
Bake at 180 deg C until light golden brown. Approximately 15 minutes.