Crunchy Cookies With Cornflakes Recipe
Serving : 20 Pieces
Ingredients
- 100 g butter softened at room temperature,
- 2 eggs,
- 3/4 cup granulated sugar,
- 2,5-3 cups cornstarch.
- 2 cups of cornflakes to coat,
- 5 tablespoons of chocolate hazelnut spread (e.g. Nutella).
Preparation
- Whisk together the butter, egg and sugar,
- Add the starch slowly while mixing with your hands and knead until you get a soft non-sticky dough,
- Form walnut size smooth balls from the dough and place on a baking dish lined with parchment paper,
- Bake at 180 degrees celsius preheated oven for 20-25 mins,
- Turn off the heat and wait 10 mins. brefore removing from the oven,
- Remove from oven and let them cool,
- Microwave the chocolate hazelnut spread for 30 seconds to loosen,
- Whiz the cornflakes up in a food processor,
- Dip the cookies first into the spread then into the ground cornflakes,
- Refrigerate the cookies for 15 mins to help the spread to solidify,
- Serve. (You can store them at room temperature)
Bon appétit...