There is a craze emerging. Move over matcha, cereal milk is becoming a favorite flavor profile. Cereal milk you say? Popularized by Christina Tosi of Momofuku Milk Bar, this is flavor echos that best part of breakfast - slurping down that slightly sweet corn scented milk at the end of breakfast. What can be more comforting than cereal milk - even adults still slurp down the milk shamelessly.
I spotted these Milk and Cereal cookies from Lemon Pi. I love her blog, photography and creative recipes. I knew these would be perfect finish to my Easter meal. Different, yet comforting.
The recipe utilizes milk crumbles, which taste more like a very milky white chocolate. I would recommend you choose your white chocolate carefully, so it complements the milk but doesn't detract. Mine from Trader Joes detracted, but I would try Valrhona.
The final cookie is sweet, chewy and slightly cerealy. If you make them GF the cereal bits will be a bit more substantial given the nature of the current GF cornflake brands on the market. You can also play and use other flavors. I highly recommend the inclusion of dried berries, or even freeze dried berries to complement the sweet flavors.
Milk and Cereal Cookies :
Adapted from Lemon Pi
- 330g or about 2 1/3 cups gluten free flour blend*
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 2 teaspoons salt
- 1 cup unsalted butter
- 1/2 cup (100g) white sugar
- 3/4 cup (165g) dark brown sugar
- 2 T (40 g) honey
- 1 large egg
- 2 cups (80g) gluten-free cornflakes, measured first, then crushed
- 1 recipe milk crumbs (recipe below)
- Dried cranberries or dried blueberries to taste (optional)
*GF flour blend. I used Jules Gluten-Free blend, because I had some on hand. I would encourage you to use the Wendy Wark Blend, or a neutral flavored bread flour blend for chew, but the typical all-purpose flour will work fine. Do not use a strong flavored flour like anything with bean flour in it.
- In a medium bowl blend together the flour, baking powder, baking soda and salt..
- Using an mixer with paddle attachment, cream the butter and sugars. Once light an fluffy add the honey and mix until well combined. Add the egg, mixing to combine, then on low add the in the flour mixture, followed by the cornflakes, milk crumbs and dried berries (if using).
- Drop by tablespoon sizes balls onto baking sheet leaving a couple of inches between for the cookies to spread.
- Preheat oven to 350. While the oven is preheating chill dough in the refrigerator until cold. (I popped in the freezer to speed it up).
- Bake at 350, turning pan half way through cookies, until the cookies are golden brown 15-20 minutes. I like these nicely golden rather than underdone.
- Allow cookies to set for a couple of minutes on sheet and then move to cooling rack.
Milk crumbs :
- 1/4 cup plus 1 tablespoon skim milk powder
- 2 tablespoons brown rice flour
- 1 tablespoon cornstarch
- 1 1/2 teaspoons sugar
- 1/8 teaspoon salt
- 2 T unsalted butter, melted
- 1/4 cup (45 g) white chocolate pieces, melted
- Preheat the oven to 225′F
- In a medium bowl mix together 2 tablespoons plus 1 1/2 teaspoons milk powder, rice flour, cornstarch, sugar and salt.
- Stir in the melted butter until well combined.
- Spread mixture onto a parchment or silpat lined baking sheet.
- Bake until dried and crumbly, about 10-15 minutes.
- Remove from oven and let cool completely.
- Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoon milk powder and melted white chocolate. Spread on parchment and allow to cool and set up. You may need to break it up into pieces before use.