Sweetcorn and White Chocolate Cookies with Blackberry Glaze are simply amazing!
This delicious recipe is from Veggie Desserts + Cakes: Carrot Cake and Beyond by Kate Hackworthy, published by Pavilion Books-and will please all the family!
Let’s celebrate vegetables loud and proud. Award-winning food blogger Kate Hackworthy makes baking fun and healthy by celebrating vegetables as hero ingredients, adding them into scrumptious cakes, muffins, biscuits, tarts, brownies, pastries and even ice cream; resulting in great-tasting treats. It’s time to whack them out of the ground and onto the cake stand! You guys will LOVE this recipe!
Image credit: Clare Winfield.
Sweetcorn and White Chocolate Cookies with Blackberry Glaze
Inspired by the flavours of late autumn, these cookies are a contrast of sweet and tangy. The flavour of the sweetcorn comes through very pleasantly and is lovely alongside the creamy rich chunks of white chocolate. The blackberry glaze is vibrant, and at once both sweet and tart, cutting nicely through the baked sweetness of the cookies.
There’s a famous recipe for sweetcorn cookies from a New York restaurant, but it calls for freeze-dried corn powder. I don’t like recipes that necessitate an online shop or visits to expensive specialist stores to find unusual ingredients, so I’ve developed my own version using puréed corn, which replaces the egg.
For the cookies:
- 150g/5¼oz/¾ cup sweetcorn kernels (fresh or frozen)
- 120g/4¼oz/½ cup unsalted butter, melted
- 150g/5¼oz/¾ cup granulated sugar
- 1 tsp vanilla extract
- 275g/10oz/2¼ cup plain (all-purpose) flour
- ½ tsp baking powder
- ⅛ tsp salt
- 100g/3½oz/½ cup white chocolate, chopped
For the blackberry glaze:
- 10 blackberries (fresh or frozen and thawed)
- 6 tbsp icing (confectioners’) sugar
To make the cookies:
Preheat the oven to 170°C/150°Cfan/325°F/gas 3. Line two baking sheets with baking parchment.
Boil the sweetcorn for a few minutes until cooked. Rinse under cold water, drain and purée with a hand blender.
In a large bowl, whisk the melted butter and sugar. Whisk in the corn purée and vanilla, then add the flour, baking powder and salt, and combine. Stir in the chocolate.
Roll teaspoons of the mixture into balls, place them onto the prepared baking sheets, and flatten them slightly with your fingertips or the heel of your hand. Bake for 12 minutes, or until just beginning to turn golden.
Transfer to a wire rack and leave to cool completely.
To make the blackberry glaze:
Place the blackberries into a sieve (strainer) over a bowl and press with a spoon to extract the juice (about 1 tablespoon). Stir the icing sugar into the blackberry juice and mix until smooth. Add a little water or more sugar if necessary to reach a thick drizzling consistency. Drizzle over the completely cooled cookies.
Veggie Desserts + Cakes: Carrot Cake and Beyond by Kate Hackworthy, published by Pavilion Books.