If you are thinking of getting your little ones involved in baking without using tons of ingredients, nor mess up the kitchen, this cornflake cookies recipe is something you can try.
The little ones can help to mix and pour, while the older ones can weigh the ingredients and prepare every step on their own.
Our family is trying hard to go as gluten-free as we can. Thus we choose Nature’s Path Honey Cornflakes* as one of our regular breakfast items.
Ingredients
150g of gluten-free cornflakes
40g of butter
3 tablespoon of honey
Paper cup* casings
1 tablespoon of Orange Jam (optional)
3 drops of Wild Orange Essential Oil* (optional)
Method
Place the cornflakes into a ziplock bag. Gently crush them into smaller pieces using a rolling pin. My three-year-olds are entirely in charge of this step.
Heat the butter and honey. If you are using regular cornflakes, I find three tablespoons of honey too sweet. But honey is necessary to bind the cornflakes together during the baking process. We are using the low-sugar cornflakes from Nature’s Path with 4g of sugar per 30g serving. So our final product tasted alright.
Add orange jam and wild orange essential oil into the syrup if you like. Stir well.
Pour the syrup into another big mixing bowl for safety reason since the next step can be entirely carried out by the kids.
Pour the cornflakes into the mixing bowl. Ensure the flakes are all evenly coated.
Get the little ones to arrange the paper cups on the muffin tray and allow them to scoop the cornflake mixtures into the paper cups if they can. My three-year-old twins enjoyed this process too.
Bake the cookies in a preheated oven at 150°C for 10 to 12 minutes. Allow the cookies to cool before serving.
We ate up two batches of cornflake cookies in just a day…
Enjoy!
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