Ingredients
- 1 1/4 cup plain flour.
- 1 teaspoon baking powder.
- 1/2 teaspoon sea salt.
- 1 pinch freshly ground black pepper.
- 50 g butter, cubed.
- 50 g Cheddar cheese.
- 1 cup corn kernels, tinned, rinsed.
- 1/4 cup coriander, very finely chopped.
- 1/2 lemon, juice and zest.
- 125 ml full-fat milk.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with baking paper.
2. Sift flour, baking powder and sea salt into a large mixing bowl. Rub butter cubes into the flour mixture with your fingers until crumbly.
3. Stir in the cheese, corn, coriander, lemon and milk until a thick dough forms. Scoop up 1 heaped tablespoon portions and drop onto the prepared baking tray.
4. Place into the oven and cook for 25 minutes or until cookies are golden. Once cooked, remove from the oven and allow to cool on a wire rack for a few minutes before serving.
* Place into a sealed container in the fridge for up to 1 week. Reheat in the microwave for 10 seconds before serving.
Your favourite cafe breakfast now comes in cookie form! These little Corn Fritter Drop Cookies are the perfect make-ahead breakfast or 3pm snack.
Ingredients
- 1 1/4 cup plain flour.
- 1 teaspoon baking powder.
- 1/2 teaspoon sea salt.
- 1 pinch freshly ground black pepper.
- 50 g butter, cubed.
- 50 g Cheddar cheese.
- 1 cup corn kernels, tinned, rinsed.
- 1/4 cup coriander, very finely chopped.
- 1/2 lemon, juice and zest.
- 125 ml full-fat milk.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with baking paper.
2. Sift flour, baking powder and sea salt into a large mixing bowl. Rub butter cubes into the flour mixture with your fingers until crumbly.
3. Stir in the cheese, corn, coriander, lemon and milk until a thick dough forms. Scoop up 1 heaped tablespoon portions and drop onto the prepared baking tray.
4. Place into the oven and cook for 25 minutes or until cookies are golden. Once cooked, remove from the oven and allow to cool on a wire rack for a few minutes before serving.
* Place into a sealed container in the fridge for up to 1 week. Reheat in the microwave for 10 seconds before serving.