I went to my school reunion on Saturday night. It was the first reunion that my year level has had in the 25 years since we finished year 12. (That’s right, I’m not a day over 35. Or maybe just a few days.)
I had quite a few reservations about going. I went to a country high school and it was socially a tricky time for me, so wasn’t really sure I’d be happy to be there, but I’m so glad I went.
I reconnected with lots of old friends and had a great time finding out how everyone spent the last 25 years. My favourite story was the classmate who went on to become a teacher. She now trains teachers how to better teach maths. Seriously, that is ALL KINDS of awesome. If that role had existed when I was at school, maybe I’d have had more mathematical ability. And to think of what that kind of teacher might do for kids today. It’s just fantastic!
I also really loved that we were all talking about ourselves and not our kids for a change. As much as I love my kids, the life stories were it and a bit that night.
My other favourite story was the classmate who told me that his stepson was gluten-free and he’d come across a great website full of gluten-free recipes, only to discover that it was my site! It’s always nice to know that someone’s reading.
So, what does all of this have to do with my Cornflake Cookie recipe? Absolutely nothing, as it happens. Just felt like a ramble. But I did love cornflake cookies as a kid, so there’s a loose connection there, I guess.
These cookies are low in sugar and are great for a recess-time or after school snack. They won’t freeze very well because the cornflakes will go soggy, but they can be stored in an airtight container for two to three days.
280 g gluten-free plain flour
10 g psyllium husk
100 g brown sugar
180 g butter, melted
140 g sultanas
2 eggs, lightly beaten
80 g gluten-free cornflakes
Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line a large baking sheet or cookie tray.
Put into a large bowl the flour, psyllium husk, sugar, butter, sultanas and eggs. Mix until well combined.
Put cornflakes into a bowl. With clean hands, gently roll heaped dessert-spoonfuls of the mixture. Flatten a little using the palms of your hands. Put each cookie into the bowl of cornflakes and gently press on the cornflakes. Place onto baking tray and repeat until all mixture is used.
Bake for 20 minutes. Allow to cool on tray.
Makes approximately 16 cookies.