These an adaptation from one of my favourite cookbooks, “The Big Book of Beautiful Biscuits” , another stunning masterpiece from The Australians Women’s Weekly cookbook collection. Now the original biscuit, titled “Caramel Cornflake Cookies,” are beautiful chewy, delicate, dainty little biscuits intended to be fashionably eaten at a nice morning tea. My version however, are pure trash. I mean trash in the most perfect sense and what I like to call, the Floretine’s trashy cousin.
Crunchy yet chewy, sweet but salty, comforting yet heart-attack inducing. They take mere moments to throw together and still go perfect with a cup of tea. Or a boozy cocktail to keep with the trash theme. However they can still be PG and if you wanted to make these for school lunchboxes, I would suggest not adding salt and using plain cornflakes rather than the crunchy nut ones to avoid any possible nut-allergy issues. Speaking of fab nuts, use any you desire here, I have a sneaking suspicion that macadamias would be particularly delicious.
125g salted butter
1/2 cup brown sugar, lightly packed
1/2 cup caster sugar
1/2 cup of lightly toasted desicated coconut
3 cups of Crunchy Nut Cornflakes or normal cornflakes
1/2 cup roughly chopped walnuts
1/4 cup slivered almonds
In a saucepan over a low heat, gently melt the butter and sugars until smooth and sticky.
In a seperate bowl, combine the cornflakes, coconut and nuts together and toss to combine.
Next grab your slightly cooled caramel and pour over your dry ingredients. Stir until well combined and everything is coated with the heavenly caramel.
Lightly beat an egg in another bowl and stir this through the rest of the mixture. I do this separately as I want to give the caramel mixture a little time to cool down to avoid scrambling the egg. I mean you won’t; the mixture won’t be that warm but I’m paranoid and just do it anyway to help ease my own anxiety. Thank you.
Once the egg has joined everyone else in the bowl, drop teaspoonfuls onto a lined baking tray. Smoosh them together a little bit (the mixture won’t be that sticky or solid) to help everything stay in place during the cooking process. Give them about 5cm apart as they will spread. Bake for 10 minutes or until golden and bubbling.
Don’t be too hung up on getting them all to have a similar shape, some will just live their own truths and end up a bit haphazard. Just go with the delicious caramel flow.
These thinner, lacy edges are the most desirable in my opinion. They get a wonderfully, almost burnt caramel flavour about them. Once they come out of the oven that is the time when you want to sprinkle flaked sea salt over them. Using salted butter will add a gentle savoury edge but if you want to knock it up a bit (and I always want to push it just that little bit too far) add a good sprinkle.
Now don’t try and lift them off the trays for a good 10 minutes or so, otherwise they will completely fall apart (which wouldn’t be too bad, I mean can you imagine these crumbled over vanilla icecream?) so stay patient and let them sit.
Move to a wire cooling rack and let them completely cool and firm up nicely.
Like I said, great for morning tea or just to have kicking about the place during the week for a little moment of indulgence and a well earned pick me up. Stupidly easy and wonderfully in ill taste. What more can be said?