So came up with cornch flakes when I was revising my cerealously cornchy cookies. I needed to do something with the cereal to season it (as it were) and add a little extra crunch. I know I could just use sugar coated cereal but these are very much different. The cornflakes are toasted and the sugary glaze melts over them to give them a slightly sweetened popcorn quality. You don't have to only use them for cookie baking, they're also good sprinkled over things like ice cream or just as a snack. In fact I would say snack is their number one purpose as I couldn't stop eating them as soon as they were out of the oven.
Makes approx. 250g
Hands-on Time 5 minutes
Baking Time 20 minutes
80g Unsalted butter
100g Icing sugar
Baking sheet (ideally aluminium)
Preheat the oven to 180°C/160°C(Fan)/350°F/Gas mark 4.
Add the butter to the microwaveable bowl and pop into the microwave for 20 seconds at as time. Stir between blasts and repeat until melted.
Add the icing sugar and a good pinch of salt to the melted butter and stir using a spatula. It might look separated, not to worry.
Pop bowl back into the microwave for a few more seconds and stir until nice and smooth.
Add the cornflakes to the mixing bowl and pour the sugary buttery mixture over them.
Toss until the cornflakes are completely coated.
Turn them out onto a lined baking sheet and pop into the oven on a middle shelf for 20 minutes.
After 10 minutes have passed toss the cornflakes to ensure they bronze on both sides.
Remove the sheet from the oven when the time is up and set aside on the worktop until cooled.