There are a couple of things I’ve been thinking lately that seem appropriate to share here in this post. Firstly, as I work my way through the recipes for my very first cookbook, I’m astounded at the amount of butter (and sugar and eggs) I am getting through. I mean, really. You have no idea!
Secondly, because I’m cooking all these recipes in my “spare time” (i.e. after my full time job has finished for the day), I’m pretty tired of cooking, to be honest. I’m in the very last few recipes right now before they head out into the world to be tested by external sources and it’s hard to keep the momentum going – I’m SO ready to be sitting down to write! As a result, cooking for the blog has become quite the “break” – a recipe I don’t have to think about or test? A recipe I can just follow and make without taking copious notes? Yes please. I guess I’m craving simplicity these days.
Today’s post, thrillingly combines both of those themes – a butter sponsor (!) and a recipe that harkens back to my childhood (so, simpler times…). Yes, I’m pleased to announce that over the course of the next 12 months, I’ll be creating content for Gay Lea as part of a year-long Brand Ambassadorship (I’m a butter ambassador – squee!) and this, my first post is a simple crunchy cookie that’s perfect for this busy time of year – it’s easy to make, it’s tasty, the kids could definitely help you (or make this on their own) and it uses ingredients you probably already have on hand.
This is a bit of a riff on a Honey Joy, a birthday party treat from my Australian childhood. I’ve added some cranberries and sliced almonds to make them a little more “grown up” and less “party-like”, pressed them into cookie shapes and cooked them a tad longer to crisp them up. If they are not cooked long enough they don’t hold together – still delicious though as the entire tray of them that wasn’t quite cooked enough when I was developing the recipe but that was devoured on the front porch by neighbours can attest to!
I love the buttery flavour that shines through here along with the hint of salt. I’ve used Gay Lea unsalted butter here but if you prefer, you can use the salted variety and omit the salt.
Cranberry-almond crunch cookies
A twist on a childhood favourite party snack, turned into a cookie.
- 4 cups cornflake cereal
- 75g (1/2 cup) dried cranberries
- 60g (1/2 cup) sliced almonds
- 113g (1 stick) Gay Lea Unsalted Butter
- 2 tablespoons honey
- 100g (1/2 cup) granulated sugar
- 1/4 teaspoon sea salt
- Pre-heat oven to 350˚F.
- Prepare two12-cup muffin tins with paper cupcake liners.
- Mix the cornflakes, cranberries and almonds in a large bowl, using your hands to slightly crush the cornflakes. Set aside.
- Place the butter, honey, sugar and salt in a small saucepan over medium-high heat, stirring occasionally.
- Once the butter is completely melted and the mixture is frothy, pour it over the cereal, fruit and nut mixture.
- Working quickly, with a rubber spatula, mix the wet ingredients into the dry until the cereal flakes are completely coated.
- Use a 3-tablespoon cookie scoop to divide the mixture evenly between the muffin tins.
- Use your fingers to gently press the mixture into the tins.
- Bake for 12 minutes at 350˚F.
- Remove tins from oven and place on a cooling rack. Allow to cool completely before turning the cookies out of the paper liners.
- Store in an airtight container.
Disclosure: I am part of the PTPA Brand Ambassador Program with Gay Lea, and receive compensation as part of my affiliation with this group. As always, opinions expressed here are my own and I only write about/ recommend products I use and love. If you know me in real life or follow me on social media, you’ll know that writing a French food cookbook requires ridiculous amounts of butter so this campaign is a perfect fit 😉