These unique cookies combine the flavours of corn with a brûléed topping, creating an irresistible treat with a delightful texture and sweetness.
Recipe video on instagram @andreamonzoni
1. In a large bowl, cream together the butter, sugar, and condensed milk until light and fluffy. Add the egg and mix until fully incorporated.
2. Add the dry ingredients to the wet mixture and stir with a spatula until a soft dough forms.
3. Scoop the dough onto a lined baking tray, leaving about 2 inches between each cookie.
4. For the brûléed corn: Break the corn into smaller pieces and place them on a metal tray. Sprinkle generously with sugar, then carefully brûlée with a kitchen torch until caramelized.
5. Gently press a piece of brûléed corn onto each cookie dough ball.
6. Pop the tray in the fridge and let the dough chill for at least 30 minutes to 1 hour.
7. Preheat the oven to 350°F (175°C).
8. Bake for 10 minutes, or until the edges are just turning golden. Rotate the tray halfway through for even baking.
9. Let cool slightly on the tray before transferring to a wire rack. Enjoy!
