Looking for a sweet treat with a satisfying crunch? These raspberry and white chocolate cornflake cookies are the perfect blend of fruity flavour and creamy sweetness, combined with the crispy texture of cornflakes.
Ideal for a quick snack or a fun dessert, these cookies offer a delightful twist on the classic cornflake cookie, making them a hit with both kids and adults.
I developed this recipe after a trip to the supermarket. I was browsing the chocolate aisle (obviously) and stumbled across a white chocolate block containing cornflakes and coconut. I bought it, raced home and baked a bunch of cookies before deciding they needed a fresh little pop to truly make them sing. Enter the raspberry. These guys almost* qualify as breakfast.
Easy to bake and deliciously addictive, they’re sure to become a household favourite!
Makes 12
Ingredients
- 220 g plain flour
- ½ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt flakes
- 150 g unsalted butter, softened
- 125 g brown sugar
- 100 g caster sugar
- 1 egg, at room temperature
- 2 teaspoons vanilla bean paste
- 40 g shredded coconut
- 25 g cornflakes
- 125 g fresh raspberries
- 255 g white chocolate chips
- 15 g freeze-dried raspberries (optional)
Method
- Preheat the oven to 180°C fan-forced. Line two baking trays with baking paper or silicone baking mats.
- Combine the flour, bicarbonate of soda, baking powder and salt in a bowl. Give these ingredients a good whisk and set aside.
- Using an electric mixer fitted with the paddle attachment, cream the butter, brown and caster sugars, egg and vanilla until smooth and lightly aerated. Add the flour mixture and mix until just combined, then add the coconut, cornflakes, raspberries and 180 g of the white chocolate chips.
- Give the dough a final, gentle mix on low speed, being careful not to completely crush the cornflakes and raspberries.
- Roll the dough into balls, using 75 g dough for each one, and place on the baking trays. These will spread, so give them plenty of room.
- Bake the cookies for 20–22 minutes or until caramelised around the edges while still soft and blond towards the centre. The juiciness of the raspberries means these take a little longer to bake than your ordinary chocolate-chip cookie.
- While the cookies are still warm, scatter them with the remaining white chocolate chips before crumbling the freeze-dried raspberries over the top. Allow the cookies to cool completely on the trays.
*They definitely don’t.
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Images and text from Some of My Best Friends Are Cookies by Emelia Jackson, photography by Armelle Habib, illustrations by Andrea Smith. Murdoch Books RRP $39.99.
