Quick cornflakes and chocolate biscuits

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You can’t understand how much they are Crunchy these quick cornflakes and chocolate biscuits that I came up with To use leftover cornflakes. And the crunch lasts for days! Look at VIDEO RECIPE on my YouTube channel and you should be able to hear the sound of the cookies breaking. The cookies Quick cornflakes and chocolate are egg-free, but they contain some butter that you can also Replace with oil or coconut oil.



How To Make Cornflakes Cookies

I came up with this Quick Cornflakes and Chocolate Cookies Recipe Because I wanted to Use leftover cornflakes that remain, all crumbled, on the bottom of the Breakfast cereal packs. I hate waste, And since often at the bottom of the packs of cornflakes there is a large amount of more or less crumbled product, I decided to use it creatively.

If you love Crunchy and simple biscuits, You should definitely try mine as well VEGAN OAT AND CHOCOLATE BISCUITS, the GRANCEREAL BISCUITS, the VEGAN CHOCOLATE SPIDER CRAB BISCUITS and the VEGAN PISTACHIO COOKIES.

Cornflakes biscuits to recycle leftover grains

I wanted to make some Quick to prepare and recycled biscuits. In short, the classic cornflakes cookie recipe “All in one Bowl”. Where you don’t have to knead anything or use molds or molds to make cookies. Then I added flour and chopped almonds to the crumbled cornflakes, some’ double-zero flour (but you can also use the whole wheat one). And then sugar, honey, chocolate and a little’ of melted butter. The Cornflakes cookies are egg-free, But if you prefer not to use an animal fat, you can replace butter with vegetable oil, extra virgin olive oil (a fruity) or coconut oil.

You can Mix everything in a bowl with a wooden spoon: if the dough is too dry, Add a tablespoon of water or cold milk. In any case, You don’t have to get a soft and binding dough, as a pastry, but a fairly grainy mixture. Roll out the dough with the rolling pin between two sheets of parchment paper, cut out with a pastry cutter and Cornflakes biscuits They’re pretty much ready. The Cooking is very fast: 10 minutes.

The taste of these biscuits is similar to that of CARAMEL, enriched with notes of dark chocolate. They are extremely fragrant and super crunchy. And they stayed fragrant and crispy for over a week: I put them in a tin box for biscuits and off I went. The family loved them, and now We buy cornflakes just to make leftover cornflakes cookies. I used wholemeal and sugar-free cornflakes, But you can use the ones you like. Have a good day!

Ingredients

80 grams of cornflakes (of any kind, even very crumbled)

30 grams of ground almonds

25 grams of chopped almonds (or hazelnuts or pistachios)

70 grams of double zero or wholemeal flour

a pinch of salt

20 grams of caster sugar

20 grams of honey

5 grams of baking powder (a small level teaspoon)

25 grams of dark chocolate in drops or pieces

50 grams butter, melted (You can also use oil or coconut oil)

(If the dough is a bit dry, you can add a tablespoon of cold water)

Procedure

The recipe for quick cornflakes and chocolate biscuits is really simple. First of all, you have to melt the butter in the microwave or in a double boiler. If the cornflakes weren’t crumbled enough, Pound them lightly with a glass.

Place the cornflakes in a bowl, add flour, almond flour, Baking powder, Salt, sugar and chocolate in drops or pieces. Add the honey and melted butter and mix well with a spoon and, then, by hand. The dough must remain uneven and not soft and smooth like a pastry. If it seems too disconnected, You can add a tablespoon of milk or cold water.

Once the dough has been prepared, Roll it out with a rolling pin between two sheets of parchment paper to a thickness of half a centimeter and put it in the refrigerator for about an hour. Preheat the oven to 170 degrees static. When the dough will be cold, with a pastry cutter or cookie cutter, Cut out the biscuits and place them on a baking sheet lined with parchment paper. Place the biscuits away from each other because they will spread out during baking.

Bake the cornflakes and chocolate biscuits for 10 minutes or until the top is golden brown. Remove from the oven and leave to cool completely before tasting. Bon appétit!

Note

THE SUGGESTION: You can store the quick cornflakes and chocolate biscuits in a tightly closed tin box and in a cool, dry place for at least a week. If you don’t like chocolate, Try adding a lot of grated lemon zest: You will smell the perfume!