Published: Sep 29, 2017 Modified: Jul 11, 2018. Post by Emily Leary. 819 words. 5 minute read. May contain affiliate links.

Sweetcorn and white chocolate cookies with blackberry glaze

Name: Sweetcorn and white chocolate cookies with blackberry glaze
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 25 cookies
Ingredients: 150 g sweetcorn kernels (fresh or frozen); 120 g unsalted butter (melted); 150 g granulated sugar; 1 tsp vanilla extract; 275 g plain flour; ½ tsp baking powder; ⅛ tsp salt; 100 g white chocolate (chopped); 10 blackberries (fresh or frozen and thawed); 6 tbsp icing sugar ((powdered sugar))

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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

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Servings: cookies

Author: Kate Hackworthy

A beautiful combination of sweet and tangy, the blackberry glaze and white chocolate chips make these cookies chewy, colourful and fantastically delicious.

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Metric - Ounces

Ingredients

For the cookies

150 g sweetcorn kernels fresh or frozen
120 g unsalted butter melted
150 g granulated sugar
1 tsp vanilla extract
275 g plain flour
½ tsp baking powder
⅛ tsp salt
100 g 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.