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Gill Bland

March Madness Maple-Corn Cookies

Posted by Gill Bland Monday, 24th March 2014

You can thank Lewis Carroll for this recipe. With their quirky ingredients, these cookies are ideal for your own Mad Hatter's tea party. Over the past couple of years there's been an upsurge in odd flavour combinations, from the comparatively tame salted caramel or white chocolate and black pepper to the more divisive Marmite brownie, we seem to be embracing a sense of adventure in our food. A few years ago I was lucky enough to go to Borneo and saw both red bean and sweetcorn ice-cream. It got me thinking that sweetcorn could be used as a natural sweetener, and so I bring you these cookies. Why not make them and see if people can guess what the secret ingredient is?



March Madness Maple-Corn Cookies

Makes 30


200g sweetcorn (drained tinned or frozen, cooked and cooled)

115g butter

130g light brown sugar

130g maple syrup

1 egg

1 tsp baking powder

150g plain flour

75g wholemeal flour

75g self raising flour

1tsp cinnamon (optional)

15g dark chocolate chopped into chunks (optional)



Using a stick blender or food processor, blitz the sweetcorn into a puree.

Cream the butter, sugar and maple syrup together until light and fluffy.

Because of the maple syrup it will take longer and go through a stranger looking stage than normal.

Add the egg and mix slowly until light and fluffy again.

Mix the baking powder into the sweetcorn and let it start to go fizzy.

Now stir the sweetcorn mixture into the creamed mixture.

Mix in the flour and cinnamon until completely combined.

Finally, fold in the choc chunks.

Ideally, leave the cookie dough to cool in the fridge for 30 mins as it'll be easier to work with, but it's not essential.

Preheat oven to 200c / 180c fan oven.

Dollop golf ball sized portions of cookie dough onto baking trays lined with parchment. The cookies won't spread much.

Bake for 15mins or until golden brown.

Leave to cool on a baking rack.

Sweetcorn Cookies

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