Chewy Ginger Cornflake Cookies

These are a chewy, crunchy cookie with a warm spiced surprise. They are an ode to gingernuts - the perfect companion for tea.

My family love ginger, they’re literal GINGER NUTS. I am constantly adding ginger to things like caramel, sticky date pudding and the likes. There is something comforting about ginger as a spice, it’s like a warm hug. This recipe is a combination of Vanilla Bean Baking Blog’s Pan Banging Ginger Molasses Cookies and Cornflake Cookies.

On a completely unrelated note, meet Bear. He’s almost 6 months. He’s cute.

Makes 20-22 biscuits

The Cookies

249 g plain flour
1/2 tsp baking soda
3/4 tsp salt
2 tsp ginger
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
pinch of cloves
170.1 g butter (softened)
297 g caster sugar
2 tbs molasses
1 egg
1 tsp vanilla
1 cup cornflakes
demerara sugar for sprinkling

To make the biscuits

Pre-heat your oven to 170’C.* Prepare oven trays with a silpat mat or butter and baking paper.
Place flour, baking soda, salt and spices in a bowl and whisk.
Place butter into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until pale and fluffy. Add sugar and cream for a further 2 -3 minutes.
Add egg, molasses and vanilla and beat on low until combined.
Remove bowl from stand mixer and add dry ingredients to butter mixture. Fold until combined.
Add the cornflakes and distribute evenly.
Use a tablespoon and spoon onto the prepared trays. Place spoonfuls so there is space between balls for spreading.
Sprinkle demerara sugar over the cookies.
Bake for 12-15 minutes until lightly golden.
I use Sarah Kieffer’s method of pan banging. This means 6 minutes into cooking I move the tray up and down or drop on to the bench to make the cookies spread. I do this at 6, 10 and 12 minutes.
Cool on trays for 8 minutes then move to cooling rack.

Notes: