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Heart-Shaped Cornflake Cookies

Heart shaped cookies with a crisp crunch for your sweetheart! The cookies are unique because the dough is baked first and then cut into shapes.

Heart-Shaped Cornflake Cookies
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You Will Need:

  • 1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
  • 125 g butter, at room temperature
  • 1 extra large egg, at room temperature
  • ¾ cup (180 ml) cornflakes (Kellogg's)
  • ¼ cup (60 ml) pink metallic balls or 100s & 1 000s sprinkles
  • 1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
  • 125 g butter, at room temperature
  • 1 extra large egg, at room temperature
  • ¾ cup (180 ml) cornflakes (Kellogg's)
  • ¼ cup (60 ml) pink metallic balls or 100s & 1 000s sprinkles

Method:

Adjust the oven rack to one slot above the middle shelf and preheat the oven to 180°C.

In a medium size bowl, beat the butter until creamy. Add the egg and keep on beating for another minute. Don’t worry if the mixture looks curdled.

Take the chocolate chips out of the foil bag and keep for another use.

Add the dry cookie mix to the butter mixture. Beat on slow speed to blend the ingredients together. When a crumbly mixture forms, use your hand to lightly bring everything together. Knead lightly.

Shape the dough into a flat round disk.

Place the dough between 2 lengths of baking paper on top of a dish cloth.

Roll out the dough to ± 3 mm thick.

Crush the cornflakes in a plastic bag with the rolling pin.

Lift off the top sheet of paper and sprinkle the crushed cornflakes and metallic balls over the dough.

Replace paper and roll and crush the cornflakes into the dough.

Remove the top paper and slide bottom paper with dough onto a baking tray.

Bake for ± 16 minutes.

Remove from the oven and immediately cut out shapes using the heart-shape cookie cutters.

Cut while the dough is still hot.

Place on a cooling rack and cool completely before placing them in an airtight container.

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Heart-Shaped Cornflake Cookies

Heart shaped cookies with a crisp crunch for your sweetheart! The cookies are unique because the dough is baked first and then cut into shapes.

Heart-Shaped Cornflake Cookies
  • Makes ± 20 - 25
  • Recipe Category: Baking, biscuits and rusks
  • Products in this recipe:

    Choc Chip Cookie Mix

You Will Need:

  • 1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
  • 125 g butter, at room temperature
  • 1 extra large egg, at room temperature
  • ¾ cup (180 ml) cornflakes (Kellogg's)
  • ¼ cup (60 ml) pink metallic balls or 100s & 1 000s sprinkles

Method:

Adjust the oven rack to one slot above the middle shelf and preheat the oven to 180°C.

In a medium size bowl, beat the butter until creamy. Add the egg and keep on beating for another minute. Don’t worry if the mixture looks curdled.

Take the chocolate chips out of the foil bag and keep for another use.

Add the dry cookie mix to the butter mixture. Beat on slow speed to blend the ingredients together. When a crumbly mixture forms, use your hand to lightly bring everything together. Knead lightly.

Shape the dough into a flat round disk.

Place the dough between 2 lengths of baking paper on top of a dish cloth.

Roll out the dough to ± 3 mm thick.

Crush the cornflakes in a plastic bag with the rolling pin.

Lift off the top sheet of paper and sprinkle the crushed cornflakes and metallic balls over the dough.

Replace paper and roll and crush the cornflakes into the dough.

Remove the top paper and slide bottom paper with dough onto a baking tray.

Bake for ± 16 minutes.

Remove from the oven and immediately cut out shapes using the heart-shape cookie cutters.

Cut while the dough is still hot.

Place on a cooling rack and cool completely before placing them in an airtight container.

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