It is time to stay at home, to treat yourself, to take care of others. Also, to rest, having fun, and cooking some whims.
Today, our whim number 37 (or 47??) are these cookies with cornflakes and chocolate. Easy recipe with ingredients right at hand and perfect for a fun evening in the kitchen.
Servings for 17
Beat with the margarine and the sugar with a whisker until well-combined. Add the cornstarch mixture and water and stir.
Add the rest of the dry ingredients, little by little, and the corn flakes and the chocolate at the end.
Once everything is combined, make balls of dough of the same size with the help of an ice-cream scoop. Place the balls on a plate with parchment paper and refrigerate for at least two hours.
Put the biscuits on an oven tray with parchment paper, leaving enough room between them as they will expand during baking.
Bake at 180º C until the edges of the cookies are slightly firm to the touch, about 12 and 14 minutes. Let them cool.
You can keep them in a jar or food container for more than a week, but they will be gone quickly.
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