My amazingly talented friend and fellow blogger, Kate Hackworthy’s recently released her debut cookbook, Veggie Desserts & Cakes: Carrot Cake and Beyond.
It’s packed with 60 original recipes, each celebrating veggies as the hero ingredient in all sorts of cakes, muffins, biscuits, tarts, brownies, pastries and even ice cream.
I’ve long adored the recipes on her blog, Veggie Desserts, so it’s supremely exciting to her work in print.
To celebrate, today I bring you her gorgeously different cookie recipe: Sweetcorn and White Chocolate Cookies with Blackberry Glaze. Here’s how Kate describes these beautiful treats:
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.
And they did not disappoint! Each cookie was chewy, sweet and gorgeous. I was a little nervous when I read that the sweetcorn taste comes through, but trust me when I say that it is absolutely a good thing. The flavours and textures work together in the most joyous way. I devoured several, my husband (who is usually somewhat of a sweetcorn-phobe) ate several more, and the kids and their friends snaffled the rest up with glee.
You absolutely must make this delightful recipe with easy-to-find, supermarket ingredients. You will not regret it!
Sweetcorn and white chocolate cookies with blackberry glaze
Ingredients
For the cookies
- 150g (5 ¼o z) sweetcorn kernels (fresh or frozen)
- 120g (4 ¼ oz) unsalted butter, melted
- 150g (5 ¼o z) granulated sugar
- 1 tsp vanilla extract
- 275g (10oz) plain (all-purpose) flour
- ½ tsp baking powder
- ⅛ tsp salt
- 100g (3 ½ oz) white chocolate, chopped
For the blackberry glaze
- 10 blackberries (fresh or frozen and thawed)
- 6 tbsp icing (confectioners’) sugar
Instructions
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. (EL: I think mine were a little small as I made 40ish, rather than the expected 25)
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.
Are you tempted to try these deliciously different cookies? Let me know if you do!
Below is the recipe in printable form, and you can buy Kate’s book NOW!
Sweetcorn and white chocolate cookies with blackberry glaze
Ingredients
For the cookies
- 150 g (5.29 oz) sweetcorn kernels fresh or frozen
- 120 g (4.23 oz) unsalted butter melted
- 150 g (5.29 oz) granulated sugar
- 1 tsp vanilla extract
- 275 g (9.7 oz) plain flour
- ½ tsp (0.5 tsp) baking powder
- ⅛ tsp (0.13 tsp) salt
- 100 g (3.53 oz) white chocolate chopped
For the blackberry glaze
- 10 blackberries fresh or frozen and thawed
- 6 tbsp icing sugar (powdered sugar)
Instructions
To make the cookies
- Preheat the oven to 170C/320F (150C fan). 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.
Nutrition
PIN ME
If you loved these cookies, why not visit my cookies and cake recipe section for more sweet treat ideas.
Recipe reproduced with permission from Veggie Desserts & Cakes: Carrot Cake and Beyond by Kate Hackworthy, published by Pavilion Books.
Super Busy Mum says
These look amazing and what a great step by step visual post on how to make them!
Patrick says
This looks a bit strange with corn kennels but I would be willing to give a whirl,the cookie itself looks very good.
Baby Isabella says
These are certainly different and look delicious! We love to give these sweetcorn and white chocolate cookies a try and have just visited the corn fields and have loads of fresh corn to use!
Angela Milnes says
What an awesome recipe and it really looks yummy perfect combination of flavors. Glad you share this
five little doves says
Ooh I would never have thought to put sweetcorn into something sweet!! What a great way to get some hidden veg into foods that the kids will eat, I’m always looking for ways to sneak it in somewhere. They’ll never know – thank you!