- 200 grams of flour (I use "00")
- 50 grams of potato starch
- 50 grams of almond flour
- 150 grams of sugar
- 110 grams of butter
- 2 eggs
- 1/2 tsp of ginger powder (optional)
- 15 grams of dry yeast
- 50 grams of raisins (alternatively chocolate chips or cranberries)
- 60 of pine nuts
- 200 grams of cornflakes
- icing sugar (optional)
Prep time: 25 minutes. Cooking time 15 minutes
Melt the butter and leave to rest (I usually do this in a porcelain bowl in the microwave, you will need less than a minute, just keep an eye and stop the microwave as soon as it is melted)
Pour all the dry ingredients except for the cornflakes into a large mixing bowl (or in your Kitchen Aid or Kenwood mixer.) Add the eggs one at a time combining them into the mixture. Add the melted butter and mix until all the ingredients are well combined.
Cover a large tray with baking parchment and set aside. Heat up the oven to 180 C.
Pour some of the cornflakes into a small bowl and roll in them a table spoon of the prepared dough, pressing slightly so that the cornflakes get well stuck in your cookie. Does it feel messy? Yes the dough is soft, so don't worry, it is ok if it's messy. These are not the prettiest cookies but their taste will be worth getting your fingers messy!
Place the cookies on the tray leaving about 4 cm in between as they will grow wider. Cook for 15 minutes and take out to rest at room temperature. Preserve in an airtight container.
Garnish with icing sugar before serving (optional).