-
1
Wash, core and cut apples into cubes about 1/3 inch square. There should be a little over 2 cups when chopped.
-
2
Place apples, raisins, and 1/4 cup of the sugar in a saucepan over low/medium heat. Sprinkle liberally with spices to taste.
-
3
Cook, stirring occasionally, until apples soften a bit and the mixture becomes sticky with a bit of visible syrup. Remove from heat and let cool to room temperature.
-
4
Line 2-3 cookie sheets with parchment paper. Preheat oven to 375 F. Crush two cups of the corn flakes coarsely; there should be 1 cup once they are crushed.
-
5
In a separate large bowl, beat the butter, remaining 1/2 cup sugar, and egg until creamy, even and pale.
-
6
Over the butter mixture, use a sieve or sifter to add the the flour, baking powder, salt (if using), a few more dashes of spices. Stir until just combined.
-
7
Alternate adding the crushed corn flakes and the cooked fruit to the batter, folding them in by hand. Mix until just fully incorporated, then add the remaining 2 cups whole corn flakes, stirring them in gently until just combined.
-
8
Scoop dough into cookies a little smaller than golf balls, squeezing them with a gentle, firm grip so that they hold together while baking. Line them up on the lined cookie sheets with at least 1.25 inches between cookies.
-
9
Bake for 10-15 minutes. They are done baking when their bottom edges and the corners of the cornflakes are golden brown.
-
10
Let the cookies cool on the cookie sheets for about 10 minutes before transferring them to a plate, container, or mouth! They lose their crispness over time, so are best eaten within a day or two and stored away from moisture.
