Crispy Cookie Stripes with Cornflakes & White Chocolate

Ingredients

• 140 g Butter
• A pinch of salt
• 15 g vanilla sugar
• 70 g powdered sugar
• 1 egg
• 20 g corn starch
• 250–270 g flour
• 1 tsp baking powder
• 150 g white chocolate
• Cornflakes finely chopped
• 1 tsp vegetable oil

Method

1. Cream butter with salt, vanilla sugar, and powdered sugar.
2. Stir in the egg, then add corn starch.
3. Incorporate flour with baking powder and knead into a non-sticky dough.
4. Form the dough into a ball and refrigerate for 20 minutes.
5. Melt white chocolate in a water bath.
6. Finely chop cornflakes and mix with chocolate and oil.
7. Roll out the dough between parchment paper to a thickness of 4–5 mm in a rectangle.
8. Spread the filling, fold together, and seal the edges well.
9. Bake whole at 180 °C for about 25 minutes.
10. Let cool completely, cut into portions.
11. Drizzle with white chocolate and sprinkle with cornflakes.