Today I’ve been thinking about my Grandma. She was a wonderful baker who made the best pastry that you could ever hope to taste. She had a far more delicate touch than me and her hands must have always been the perfect temperature for it. Light and tender and crisp – everyone was happy when there was pie for pudding.
One of my favourite memories is going blackberry picking with my Grandparents and then going back to their bungalow and waiting, probably not very patiently, while my Grandma made blackberry and apple pie. My brother and I would always get the off cuts of pastry to make little jam pasties with.
We probably ruined all my Grandmas hard work by overworking the pastry like it was play-doh. In our greed we would always overfill the pasties with too much jam which would boil out and weld itself to the baking tray. We also lacked the will power to wait until they had cooled even a tiny bit and would persistently burn the roof of our mouths.
Because, as I’ve mentioned my pastry is not up her standard, I’m going to focus more specifically on the marvel that was her biscuit tin. Whilst not all of it was homemade (who’s going to attempt making their own pink wafers?) there were always little nuggetty peanut butter cookies and golden buttery crisp cornflake cookies.
I believe that the recipe for the later actually came off the side of a packet of Kellogg’s Cornflakes and was diligently cut out and filed away. See what people had to do before the internet! But luckily for me this means that I know I have the original recipe. I think the only variation that was ever made was the addition of a handful of chocolate chips here and there. Whilst they are delicious I think the main reason they were ever-present in the biscuit tin is that they are so quick and easy to make.
Makes approximately 12.
75g caster sugar
1/2 tsp vanilla extract
90g plain flour
pinch of salt
1 tsp baking powder
50g corn flakes
35g chocolate chips (optional, but you know you probably will)
Preheat the oven to 180°c.
Cream the butter, sugar and vanilla together until they are light and fluffy then beat in the egg.
Sift in the flour, baking powder and salt and mix together along with the chocolate chips (if using). Lightly crush the cornflakes (scrunching them up in a bag is easiest) and fold them into the mixture, reserving a few to sprinkle on top of the cookies.
Drop smallish teaspoons of the batter onto a greased baking tray – leaving plenty of room for them to spread out. Sprinkle on the remaining cornflakes and bake for 15-20 minutes until they are golden.
Leave to cool and crisp up on wire rack. Sit back enjoy a few (or more) with a cup of tea. Now if only I could find the recipe for the peanut butter cookies…