Recently my sisters and I have been talking not only about healthy eating, but what is in the food we eat. Today there is so much package/pre-prepared food that is consumed.
My eldest has a lunch box every day and I include a pre-packed treat next to her sandwich and fruit. After reading some of the ingredients I thought to myself ‘I am a baker! What am I doing putting this junk in her lunch!’ So, I’ve decided I’m going to try to start baking bars or cookies or something lunch box friendly for her.
Even though these cookies/biscuits have margarine, sugar, flour in them and aren’t exactly “healthy” they are made of exactly 5 ingredients. Five! Most granola/cereal bars have at least double that! On top of that I know exactly what I’ve put in them. One could argue about the ingredients in a box of cornflakes, but my UK Kellogg’s cornflakes have 12 ingredients and I can pronounce each one. Plus 50g of cornflakes divided by 34 cookies is hardly worth getting excited about.
Avoiding all packaged food is a bit impractical. However, I would encourage everyone to just be a bit more aware of what they are eating. If a packaged product has a list of ingredients that is miles long and/or half of them are un-pronounceable stay away. Further more if the first or second ingredients are either water or sugar* it's probably a good idea to avoid it.
That was my preachy-rant for the day! Thanks for listening (reading)! :0) How do you feel about additives and stuff added to the food we eat?
Back to the cookies: they were a hit with my girls and were super easy to make. They come from Mary Berry’s Fast Cakes and are in the section “Things Children Can Make Themselves.” That’s how easy they are! Enjoy!
Mary Berry's Cornflake Cookies:
225g soft margarine
175g caster or light soft brown sugar (I used caster)
1 egg, beaten
275g self-raising flour
50g cornflakes, lightly crushed
Pre-heat oven 190C/375F/gas 5 grease or line your baking sheet. Mary suggests 3 large ones, but I only own 1 medium one so that’s what I used.
Beat the margarine and sugar together with a wooden spoon until light and fluffy. I don’t think mine was very light and fluffy after my arm started to get tired…should’ve had softer margarine. Beat in the egg. Slowly mix in the flour until combined. Mary’s note: if it’s a warm day or the kitchen is hot leaving the mixture too soft to handle, wrap in cling film and chill in the fridge for about 15 minutes.
Ready to roll: wet your hands lightly and roll the mixture into about 34 balls. Coat with cornflakes, Mary’s note: it’s worth taking the time to coat them carefully.
Arrange on the baking sheet with enough space to flatten slightly with your hand. They will slightly spread during baking. Bake 20-25 minutes until lightly browned around the edges. Cool on the sheet for a few minutes before carefully transferring to a cooling rack. They are good fresh out of the oven as they are still a little soft in the middle. Once they have cooled they are crunchier. Once cool store in an airtight container.
* Other words for sugar