Cereal
Making cookies with your favourite childhood cereal...
will make them a breakfast food?
will make them a breakfast food?
Tasting these cookies is nostalgia. Add 1 tsp of lemon extract to the batter to bring out the "fruit ring" cereal flavour. For cherry flavoured cereals, use 1 tsp of almond extract to compliment the flavour.
Ingredients
- 2 sticks unsalted butter, room temperature
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 tsp vanilla
- 2 1/2 cups flour
- 1/2 tsp salt
- 2 cups cereal + extra pieces for decorating
- 1 large egg for eggwash
- Sanding sugar for edge
Glaze
- 1/2 cup confectioner sugar
- 2 or 3 teaspoons of fresh lemon juice
Preparation
- In your mixer (with paddle attachment), combine the butter and sugar, on low speed, until smooth (approximately 2 minutes).
- Add the egg yolks and vanilla, mix well.
- Gradually, add the flour and salt to the mixer, on low speed.
- Once the ingredients are combined, add the cereal (and lemon extract, if using fruit coloured cereal). Mix on low, for a short time (15 seconds) until combined throughout. Try not to crush the cereal.
- Follow instructions for My Perfect Cookie.
- After the logs have chilled for a minimum of 3 hours, take out of the tubes.
- Optional step to brush an egg wash and sanding sugar at this point.
- Slice the log into 1/2” thick cookies. Remember to roll the log about 1/8 turn after each slice to prevent the log from flattening from the weight of the knife. It keeps the cookies round with each slice.
- Place the cookies on parchment or silpat-lined baking sheet. Leave about 1” between cookies.
- Bake in a 350 degree Fahrenheit pre-heated oven for 15 to 18 minutes. Cookies should be slightly brown.
- Let cookies cool on baking sheet for a few minutes and then transfer to wire racks.
- Prepare the glaze (mix confectioner sugar and lemon juice into a liquidity paste).
- Once the cookies have cooled completely, brush each cookie with glaze or use a piping bag to make a decorative pattern. Place a few pieces of cereal on top.
Pavlova
B O N U S R E C I P E
This is the above recipe (Cereal), minus the cereal, and using the remaining 4 egg whites to make meringue that is attached to the top of the cookie.
Ingredients
- 2 sticks unsalted butter, room temperature
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 tsp vanilla
- 2 1/2 cups flour
- 1/2 tsp salt
For the Pavlova
- 4 egg whites
- 1 cup sugar
- 1 tsp vinegar
- 1 tsp lemon extract
- lemon curd / favourite jam
Preparation
- In your mixer (with paddle attachment), combine the butter and sugar, on low speed, until smooth (approximately 2 minutes).
- Add the egg yolks and vanilla, mix well.
- Gradually, add the flour and salt to the mixer, on low speed.
- Follow instructions for My Perfect Cookie.
- After the logs have chilled for a minimum of 3 hours, take out of the tubes.
- Slice the log into 1/2” thick cookies. Remember to roll the log about 1/8 turn after each slice to prevent the log from flattening from the weight of the knife. It keeps the cookies round with each slice.
- Place the cookies on parchment or silpat-lined baking sheet. Leave about 1” between cookies.
- Bake in a 350 degree Fahrenheit pre-heated oven for 15 to 18 minutes. Cookies should be slightly brown.
- Let cookies cool on baking sheet for a few minutes and then transfer to wire racks.
- Prepare the meringue. In your mixer with the whisk attachment, beat the egg whites on med-high speed until peaks are formed. Turn down to low speed and add the sugar, sprinkling one tablespoon at a time while keeping the mixer running. The meringue will be stiff and shiny. Turn off the mixer. Add the vinegar and fold with a spoon.
- Spoon 1 rounded tablespoon of the meringue onto a parchment-lined baking sheet. Flatten the meringue slightly with the back of the spoon. Continue to spoon the meringue, leaving 1" between each meringue.
- Bake in a 200 degree Fahrenheit pre-heated oven for 30 minutes. After the 30 minutes, turn off the oven and leave the meringue in the oven while it cools. Opening the door of the oven slightly is recommended.
- Once the meringue have cooled completely, brush the centre of each cookie with glaze and place the meringue on top. Spread some lemon curd on top and garnish with a raspberry.
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