Cornflake cookie cups

 

I don’t know about you but I have the biggest soft spot for old-school cookies and cakes. Those that pleasantly engulf you with flashes of your childhood when you pop a piece into your mouth. That’s exactly why I decided to make these cornflake cookie cups yesterday. They really do contain a barrel of memories in each thimble-sized bite, harking back to the Deepavali celebrations of the 1980s when there would always be plateful of these fruit-studded crackly beauties on the coffee-table of my grandma’s living room. And I would make a beeline for them as soon as I reach her house, anticipating the sweet crunch of the cornflakes and almost chewy tang of the citrus peel and sultanas embedded in each paper-lined morsel. And although everybody else fought for the more convential chocolate chip cookies and pineapple tarts, I would surreptitiously pack away these cookie cups, loving their unique taste. And of course, to hide the evidence of my very un-ladylike gorging, I would stuff all the crushed cup liners into whatever crevice and nook I could find. Often, these would be the corner of sofas or the under the telephone directory. God knows how many cockroaches and ants have survived on my leavings *sheepish look*

Cornflake cookie cups (makes about 80)

½ cup butter, softened

¼ cup loosely packed brown sugar

Scant ¼ cup caster sugar

1 tbsp golden syrup

2 tsp vanilla

1 cup flour

½ tsp baking powder

1 ½ cup crushed cornflakes*

½ cup mixed fruit

1 tsp orange zest (optional)

1. Cream butter and sugars together for 1 minute using electric beaters. Add golden syrup and vanilla and mix to combine.

2. Stir in flour and baking powder. Add crushed cornflakes, mixed fruit and zest if using. Stir well. 

3. Roll half teaspoonfuls of dough into small balls and place in mini-cupcake liners. Place on baking sheet and bake at 350 degree F for 10-12 minutes until golden brown. 

4. Cool and store in airtight containers. Will keep for about a week.    

*I crush my cornflakes by placing about 1 1/2 cups of cornflakes in a large ziplock bag, sealing it and crushing it with a rolling pin. Prevents alot of mess and cleanup afterwards.

Unbaked…..& baked and cooling

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