• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 20 People
  • Difficulty Normal

Recipe Description

The Christmas Cornflakes Wreath Cookies is chewy, gooey and simple to whip. All it takes is five ingredients and some hands-on handy work.


This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 1/2cup butter
  • 4cups cornflakes cereal
  • 40pieces large marshmallows
  • 1tsp green food colouring
  • 1/2tsp vanilla flavouring / extract
  • 2tbsp butter, melted, for greasing and shaping
  • Ahandful Any small red candies (I used Wonka nerds in raspberry flavouring).

Instructions

  1. Use some of the melted butter, and grease wax paper lined on a tray. Set aside remaining butter.
  2. Heat up a pan on medium heat, and melt the 1/2 cup butter.
  3. Add in the marshmallows and lower down the heat, so as to not burn or caramelise the marshmallows.
  4. Constantly stir the marshmallows with a wooden spatula until it has completely melted (make sure not to leave the marshmallows still for too long to avoid burning). Add the green colouring and vanilla extract, and stir in until evenly mixed.
  5. Then, quickly fold in cornflakes until it is coated as evenly as possible with the green marshmallow mixture.
  6. Remove from heat, and then using a spoon greased in melted butter, quickly scoop and drop spoonfuls of marshmallow and cornflakes mixture in clumps onto wax paper. Grease your fingers and use your hands to form them into doughnut shapes. All this needs to be done very quickly as the marshmallows start to harden once removed from the heat.
  7. While the marshmallows are still sticky, stick your chosen red candy onto the wreaths.
  8. Let the marshmallows cool for about an hour before removing them from the wax paper.
  9. Once cool, transfer to lightly greased serving/storage tray.

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