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🍽️ Crunchy Eggs Made from Cornflake Dough

68 kcal · 30 min · 4 servings

Ingredients

• 100 g unsweetened cornflakes (or spelt flakes)
• 1 organic lemon
• 125 g butter
• 100 g raw cane sugar
• 1 egg
• 250 g wheat flour (Type 1050)
• 1 tsp baking powder
• 75 g chopped almond kernels

Instructions

1. 1. Place the cornflakes into a freezer bag.
2. 2. Crush the cornflakes with a rolling pin until they are roughly broken into pieces.
3. 3. Rinse the lemon under hot water.
4. 4. Dry the lemon with a cloth.
5. 5. Finely grate the lemon zest.
6. 6. Use the rest of the lemon for another purpose.
7. 7. Add the butter, sugar, egg, flour, baking powder, almonds, lemon zest, and half of the crushed cornflakes to a mixing bowl.
8. 8. Knead the ingredients into a dough using the dough hooks of a hand mixer.
9. 9. Sprinkle some flour onto your work surface.
10. 10. Knead the dough briefly by hand.
11. 11. Press the dough slightly flat.
12. 12. Wrap the dough in cling film.
13. 13. Place the dough in the refrigerator for at least one hour.
14. 14. Place the remaining crushed cornflakes on a deep plate.
15. 15. Take the dough out of the foil.
16. 16. Shape balls with your hands, each about two centimeters in diameter.
17. 17. Gently press the dough balls to shape them like eggs.
18. 18. Roll the dough eggs in the cornflakes until they are fully coated.
19. 19. Line a baking tray with baking paper.
20. 20. Place the dough eggs onto the baking tray.
21. 21. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
22. 22. Bake the eggs on the second rack from the bottom for about 15 minutes.
23. 23. Remove the crunchy eggs from the oven.
24. 24. Allow the eggs to cool down.

Nutrition per serving

• kcal: 68
• Protein: 1 g · Fett/Fat: 3 g · Carbs: 8 g