Choc Chip Cornflake Cookies
When the weather gets cooler I find myself wanting to bake more. It’s normal I think. Baking is comforting and relaxing for me - provided I have the right recipe. And then, treating myself to a lovely slice, piece or bite of what I have made is another comfort all of its own. I know not everyone finds cooking or baking as therapeutic as I do. I do hope though, especially since you are reading this, that even if you are not a natural or passionate cook, your CombiSteam has helped to inspire or entice you a little more in that direction.
Before I share this really simple, quick to cook and yummy recipe I wanted to talk a little bit about recipes and technique versus appliance and tools. You know that old saying “a good tradesman never blames his (or her please!) tools”? Well I agree. I am a believer that if you can cook and you take your time to follow a good recipe and also tap into your senses while you’re cooking - you can cook in anything. You don’t necessarily need the latest and greatest oven and all the whizz bang features. Getting a good outcome really does start with a good recipe and taking time with your technique. Of course though, a CombiSteam can take it to the next level!
The dawn of the internet era has given rise to a plethora of food bloggers and recipe sites online. Of course, I am one of them and I am entirely grateful to have the opportunity to share my ideas and my passion with many people at the press of a button but…….it is also worth keeping in mind that not all recipes are created equal. Not all recipes are written to be fail safe or fool proof and it is so so so important to take the time to read your recipe carefully and use things from a “reputable” or well used website. Not everyone is Martha Stewart if you know what I mean!
When I was learning to cook (which I still consider myself to be doing) someone gave me some wonderful, yet very simple tips, about following a recipe, and I do them to this day. I credit the process of following these with the fact that more often than not, the outcome is a success. Hoorah! So now I will pass them on to you. Yes, you’re welcome!
Read the recipe in full (that is from start to finish and top to bottom) at least once, carefully, before you even get out a knife or a bowl. Then read it again!
When you are ready to start cooking begin with the ingredients! Make sure you get everything that you need out onto your bench and check them off against the list of ingredients on the recipe. Then measure, weigh and prepare everything one by one. For example if the recipe says 2 spring onions - roots removed and finely sliced - make sure your two spring onions have their roots removed and are finely sliced before you continue with anything else. If you need 1 tbs of soy sauce, measure it out and place it in a small bowl so it’s ready to go. In a commercial or restaurant kitchen we call this mise en place (pronounced meez en plus in my Aussie twang) which translates in English to “everything in it’s place”. A great way to think about it is to pretend you are on your own cooking show with all your little bowls and ingredients organised and ready to go.
Once your ingredients are checked off and prepared, make sure you have all your equipment ready. If a pan needs greasing and lining - do it. If you need a mixing bowl and a grater, get them out. If you need a pre-heated oven get it on to pre-heat. You get the drill!
Now follow the steps of the method one by one, carefully and slowly, taking note of any “key words” that are mentioned. For example, if the recipe says “gently fold” the flour into the mixture then make sure you are gentle and that you use a slow folding motion with your spatula. If you don’t there will be consequences. The cake may end up being tougher and rubbery leaving you disappointed with the result. The words written are there for a reason so don’t just go all rogue and start doing whatever you like and expect a great outcome.
Use your senses - smell, touch, sight and taste when it comes to the cooking. A recipe will always give you a cooking time and a cooking temperature and whilst these are a wonderful guide they do not account for (and cannot account for) variances in oven brands/models, different thicknesses or materials of baking trays and dishes, ranges of temperature variations inside your oven etc etc etc. So use the recipe temperature and time as a guide but take note of phrases like “or until golden brown” and “until firm and springy to the touch”. If your cake has been in the oven for the specified 45 minutes but isn’t golden brown then you should continue to cook it, checking regularly, until it is. See what I mean?
Using these tips should help you to always get the best out of your recipe - provided it has been written by someone who knows what they are talking about!
So try the tips now with this cute and easy recipe. It will make success pretty much a given!
Ingredients:
115g butter (chopped into 2m cubes)
½ cup brown sugar (lightly packed)
2 tbs caster sugar
2 tsp golden syrup
1 XL egg (lightly beaten)
1 ½ cups plain flour (gluten free if you prefer)
½ tsp bi carb soda
½ tsp baking powder
¾ cup milk or dark chocolate chips
1 ½ cups corn flakes
Method:
Line two large baking sheets/trays with baking paper. (use a little cooking spray or oil underneath to help it stick to the trays)
Place the butter into a mixing bowl. Place the bowl into your CombiSteam. Select Steam. Set the temperature to 40°C. Leave for 5 minutes or until very soft (a little melty is ok but not completely melted).
Remove the bowl and change the setting on your CombiSteam to Combination Steam. Set the temperature to 170°C. For variable Steam choose 10%. (For a V-ZUG/Wolf CombiSteam use Hot Air Humid for this recipe.) Allow oven to pre-heat.
Add the sugars and golden syrup to the bowl with the butter. Use a hand whisk to whisk until very well combined, thick and shiny. Add the egg and whisk well to combine.
Switch to a rubber spatula and mix through the flour, bicarb, baking powder, chocolate chips and cornflakes. Be gentle and don’t overmix it. Once a dough forms you can stop.
Take heaped tablespoons of the mixture (around 1 ½ tbs ea) and roll into balls. Place them on the trays leaving some space in between each one.
Add the trays to the oven. Cook for up to 15 minutes, until golden brown and set on the top. The centre will still be a little squishy if you press it.
Remove and allow to cool on the trays (if you can!).
Enjoy once cool or leave to cool completely to store in an airtight container for up to 5 days.
These make a great treat. The cornflakes give them a nice chewy texture and slightly salty flavour which I love. A great lunchbox snack or something to share with a cup of tea or coffee.
As mentioned if you have a V-ZUG or Wolf oven you can either use your Hot Air+Steaming function or your Hot Air Humid function for these. Maybe try both and see what you prefer.
Get baking and remember to follow those recipes carefully with a royal eye on the detail.
Happy Combi Steaming!
Yours in the kitchen,
The CSQ. x