These peanut butter and strawberry jam crunchy cornflake cookies are a great idea for picnics - they have a base of brown butter for extra colour and flavour, with a jewel-like jammy centre.
Crunchy peanut butter and jam cornflake cookies
Ingredients
10
pieces
-
- 80 g
- 40 g
- 100 g
- 35 g
- 0,5 tsp
- 110 g
- 1
- 80 g
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Preparation
Melt the butter in a small pan set over a low heat. Increase the heat and gentle simmer for 5-6 minutes, stirring occasionally, until golden brown to give your cookies colour. Remove from the heat and stir in the peanut butter for richness.
Combine the flour, cornflakes and bicarbonate of soda in a bowl.
Fold the sugar into the butter mixture and beat in the egg. Stir in the flour mix until combined, then set the cookie dough aside to rest for 30 minutes.
Meanwhile, line a flat plate with parchment paper and spoon on 10 separate drops of jam. Freeze for 30 minutes.
Preheat the oven to 190°C/170ºC fan/gas mark 5. Line 2 oven trays with baking paper. Portion out 10 equal balls of cookie dough and divide among the prepared trays, leaving space between each.
Make a deep thumbprint in the centre of each ball (but do not press down: the dough will flatten when cooking). Place a chilled jam circle in the centre of each for sweetness, and bake for 7-10 minutes until light and golden.
Cool completely on the trays and scatter with crumbled cornflakes before serving, for added crunch.
