Crispy Crunchy Cereal Tonka Cookies

Childhood nostalgia with a grown-up twist. These crispy-meets-chewy cookies are loaded with crunchy frosted cereal and infused with the rich, almondy magic of tonka bean and warm vanilla. Every bite is a sweet, crackly trip down memory lane, just remember to have a glass of milk at the ready for dunking.

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The caramel shards take no time whatever, just a dry caramel set until solid

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Author: Suze Morrison

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Crispy Crunchy Cereal Tonka Cookies

Prep time: 30 MinCook time: 15 MinInactive time: 23 HourTotal time: 23 H & 45 M

Childhood nostalgia with a grown-up twist. These crispy-meets-chewy cookies are loaded with crunchy frosted cereal and infused with the rich, almondy magic of tonka bean and warm vanilla. Every bite is a sweet, crackly trip down memory lane, just remember to have a glass of milk at the ready for dunking.

Ingredients

• 500g Plain Flour
• 50g Spelt Flour
• 1tsp Bicarbonate Soda
• 1tsp Baking Powder
• 1tsp Sea Salt Flakes
• 290g Unsalted Butter, room temperature
• 310g Light Muscovado Sugar
• 240g Caster Sugar
• 2 Large Free-Range Eggs, room temperature
• ½ Tonka Bean, Grated
• 2tsp Vanilla Extract
• 100g Frosted Corn Cereal Flakes
• Sugar Nibs to decorate

Instructions

1. Add the flours, salt and raising agents to the bowl of a Kenwood stand mixer and whisk to combine, tip into a separate bowl and reserve.
2. Add the sugars and butter and cream using the paddle attachment until light and fluffy, about 4 minutes. Add the eggs, one at time and whisk well, finally add the vanilla and tonka bean.
3. Add the flour mixture and combine on a very low speed until almost incorporated, add the cereal and mix until only just combined, over mixing will cause your cookies to be tough.
4. Form the cookies into 50g Balls, weighing each one, place on a baking tray lined with non-stick paper and cover with plastic wrap. Chill for at least 12 hours to allow the flour to hydrate and the flavour to develop.
5. The next day, preheat oven 180C, sprinkle the cookies with sugar nibs and bake for 12-14 minutes or until soft and beginning to turn golden at the edges. Remove and allow to cool on the trays for 15 minutes before transferring to a wire rack to cool completely.
6. Serve with copious cups of tea or milk for dunking.

https://gourmetglow.co.uk/recipes/crispy-crunchy-cereal-tonka-cookies

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