When something pops up on your Facebook Newsfeed and you think where have these been all my life, then I surely know thats got to be altered
The fact that it’s posted by a friend and I know shes going to be an absolute gem and share her recipe obviously helps too😂😂😂
Reason ……… a trusted recipe base, one that works, one a baker uses to feed her family , I knew I was on a winner
Thank You Alicia for sharing your Cornflake recipe with me…….
Of course I’ve taken absolute liberty and switched it to fully ‘Cauldron’ Intolerant , and may have switched the flavouring too 🙈🙈🙈
But really you wouldn’t expect anything less……would you 😂😂
These cookies are divine, and just shows that cornflakes are not just for breakfast 😂😂 they are for your cuppa anytime
They are a no chill yet again, it works well for me ( lack of risk 😜) and ready fresh in 30 minutes………what more can you want !!!!
I feel on a cookie roll at the moment , my mediocre days are over , at last 😍
Learning how to sub out, and luckily for now choosing recipes that are successful at the first attempt
So lets bake some cookies 😍😍😍😍😍
Lemon and Cranberry Cornflake Cookies GF, DF V
A lovely soft and deep cookie with a Lemony zing and a lovely textural bite
- 300 g Gluten Free Plain Flour ( If not using your own blend I recommend Dove Farm Plain Free UK or Pillsbury US )
- 1/2 tsp Xanthan gum ( omit if your blend has it in )
- 1 tsp of cornstarch / cornflour
- 1 tsp Bicarbonate / Baking Soda
- 1/2 tsp freshly grated nutmeg
- Zest of One small Lemon
- 150 g Vegan butter ( I used Stork Block UK or Earth Balance US )
- 135 g Soft Brown Sugar
- 35 g Granulated White Sugar
- 4 tbsp Chickpea Flour
- 4 tbsp Water
- 1 tsp Vanilla Extract
- 40 g Cornflakes ( I use Nestle Go free, make sure your flakes are free from variety )
- 50 g Dried Cranberries
- Pre heat your oven to 160 C / 320 F I advise no fan for GF cookies
- Line 2 Baking trays with Parchment Paper
- Melt the vegan butter in the microwave in 10 second intervals until just melted or on the stove top
- Place in a medium bowl and leave to cool for 10 minutes
- In a large bowl, add the Flour Blend , Xanthan gum if using , Bicarb and baking powder 6.Whisk together until combined
- In a small bowl or mug whisk the chickpea flour and water together till combined
- Add the Sugars , brown and white , chickpea slurry , lemon zest and vanilla to the melted butter and whisk together until all Incorporated
- Add the wet ingredients to the dry and with a spatula mix until all has come together evenly
- To the mix tip in the cornflakes and cranberries, stir gently and try not to over break the cornflakes 😂😂😂 your mission for today 😂😂😂
- Once combined take 70 g of mix ( I know or about but I’m a blogger it needs to be right or I will get how big and what scoop and in UK we don’t have scoops easily 🙈)
- Roll into a ball and flatten slightly and place on a baking tray 4 in apart ( about 6 per tray , tray UK about a Brownie tray size)
- Place in the oven for 13 minutes and bake until risen and slightly golden on the edges
- Take out the oven and leave to cool on the tray for 10 minutes
- Then transfer onto a wire rack to cool
- Store in an airtight container for 7 days ( add a slice of gluten free bread to the container it adsorbs any moisture and keeps them fresher for longer )
I can’t get enough of these cookies at the moment ,
and they are not lasting long 🙈🙈🙈🙈
I do hope you all enjoy them as much as I do, a nice thick soft cookie for everyone to enjoy…….and no one will know they are not all they seem and should be a pile of dust , or a rock hard boulder 😂😂😂😂
Hope you enjoyed the post.
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Until Next week ( hopefully )
Stay Safe and Be Kind !!