Cornflake Nest Easter Cookies
Servings: 10 cookies
Ingredients
For the cookies
- 140 g dairy free butter block
- 140 g light brown sugar
- 120 g granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 270 g gluten free plain flour
- 1/4 tsp xanthan gum (omit if your flour blend already contains this)
- 1 teaspoon baking powder
- 1/4 tsp salt
- 150 g dairy free chocolate
For the cornflake topping
- 125 g dairy free chocolate
- 25 g dairy free butter
- 1 tbsp golden syrup
- 60 g gluten free cornflakes
- Dairy free chocolate eggs (for topping the nests)
Instructions
Make the cookies
- To a large bowl add dairy free butter, light brown sugar and granulated sugar and whisk with an electric whisk until creamy.
- Add the egg and continue to whisk. Add your vanilla extract and whisk again
- Add the gluten free flour, baking powder, xanthan gum and salt. Mix well to form a dough.
- Add the dairy free chocolate chunks (saving a handful to press into the top of the cookies). Place into the fridge for atleast an hour to chill.
- Whilst the dough chills preheat your oven to 180°C and line 2 to 3 large baking trays with baking paper.
- Take your dough out of the fridge and roll into small balls. I tend to weigh mine (around 75g per cookie) to make sure they are all the same size.
- Bake for 13/14 minutes or until golden brown and remove from the oven. They will continue to cook and firm up once they are out the oven and cool.
Make the cornflake topping
- Whilst the cookies cool make the cornflake topping by adding chocolate, butter and golden syrup to a saucepan. Place on the hob on a low heat and stir until melted and combined.
- Add the cornflakes and mix well until they are coated in the chocolate mixture.
- Spoon the cornflake mixture on top of the cookies and press down. Top with a dairy free chocolate egg and leave to set in the fridge.