Ever-popular corn flakes were invented because of a fascination with vegetarianism. At the end of XIX century, the American doctor John Harvey Kellogg served corn flakes and peanut butter for the first time at the health resort where he worked. Both products had an influence on the diet of Americans and people from all over the world.

Now, when I look at all the different breakfast cereals on the supermarket shelves, it is sometimes difficult to decide which to buy. Most of them are very tasty but traditional corn flakes (although they aren't sweet) are always gladly chosen by my children.

I have always served corn flakes with milk or yoghurt, and sometimes I use them to make batter for chicken breast. When I found a recipe for corn-flake cookies at www.wszystko-smaczne.pl I decided to try it. In the original recipe there is sugar as well as honey. I left it out – even without it the cookies were sweet enough. The golden cookies are nice and crispy, and my children like them very much.

Ingredients:
100g of butter
4 tablespoons of honey
1/2 teaspoon of vanilla essence
180g of corn flakes
130g of nuts

Heat the oven up to 170C. Cover a baking sheet with baking paper.
Cut the nuts up (I use cashew nuts, hazelnuts, almonds). Put the honey and butter in a pot and heat until the butter has melted and the butter and honey have unified. Add the vanilla essence and nuts. Boil, stirring constantly for 3-5 minutes. Leave to cool down slightly. Add the corn flakes and mix them in thoroughly. Leave for a few minutes. Using a spoon, put the dough on the baking sheet and form the cookies. Bake for 15 minutes. Remove from the baking sheet when the cookies have completely cooled down.

Enjoy your meal!

Try also:
Spring cookies
Afghan cookies
Chocolate-orange cookies