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/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
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.
Fancy trying them?
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
Cook
Total
Yield 25
A beautiful combination of sweet and tangy, the blackberry glaze and white chocolate chips make these cookies chewy, colourful and fantastically delicious.
Ingredients
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
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, 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.
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Recipe reproduced with permission from Veggie Desserts & Cakes: Carrot Cake and Beyond by Kate Hackworthy, published by Pavilion Books.
These look amazing and what a great step by step visual post on how to make them!
This looks a bit strange with corn kennels but I would be willing to give a whirl,the cookie itself looks very good.
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!
What an awesome recipe and it really looks yummy perfect combination of flavors. Glad you share this
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!
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!
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!
These look like delicious cookies, not heard of this combination before but it sounds lovely
When you read the title, you think these reallt should not work, but I am intrigued and the more I think about it the more I think I will like them, they do look amazing. I am going to have to try this x
I can’t even begin to imagine a cookie with a sweetcorn taste, I’ve never really made anything vegetable related x
Sweetcorn?! WHAT? They look amazing though, and so yummy!
I would never have thought of using sweetcorn in cookies, but I totally want to try it now, especially with white chocolate. White chocolate can always win me over.
These look delicious -what an unexpected flavour combination. I will definitely want to try and make these. Kaz
I’m absolutely intrigued by the idea of including sweetcorn in cookies – they look so delicious. I’m off to check out the book!
I love sweetcorn but I can’t imagine it in a cookie! I’ll have to give these a whirl to find out!
I would never have thought to put those ingredients together!
These cookies look so pretty and sound delicious. I would never have thought of using sweet corn in baking.
OMG these look absolutely delicious! I had to take a second glance when you typed sweetcorn! xxx
These look great, think i may try them as they don’t look hard to make either
What an unusal recipe. I would love to try these out x
Do! They’re super easy and such fun to make.
These look so nice, especially the blackberry glaze. I would have never have thought to put sweetcorn with chocolate into a cookie
The last thing in my mind to combine is sweetcorn and chocolate but with your creative recipe, it’s a win-win. The result looks absolutely delicious.
Yum yum, I need to make these x
I must admit that I had never considered using sweetcorn in a cookie recipe before but now I am very intrigued and may have to make them
Not a combination I would have dreamed of putting together, but the more I think about it, the more I think it could really work. Plus they look amazing! What a lovely looking book too, one to add to the list! :)
What a really inventive idea from Kate! I will have to try and adapt the recipe to make it vegan friendly, but it is great for inspiration.
I was slightly skeptical about the sweetcorn and chocolate combination but it seems to work and glad the sweetcorn taste/flavour is not overpowering. These look really delicious
I would never have thought of using white chocolate in a cookie, but what an interesting idea, as a fan of white chocolate I would definitely be interested in trying these.
It sounds like an intriguing recipe because of the sweetcorn. I have never tried to combine sweetcorn and white chocolate. The berry glaze definitely brings the flavors together.
Thank you so much for the lovely review. Your cookies look great and I’m so pleased that you all liked them :)