Wednesday, January 26, 2011

Cornflake Cookies

Why cornflake cookies are popular during Chinese New Year? I think it's because the crushed cornflake on the outer layer of the cookies resembles golden flakes. It's all about prosperity :)

This is the last batch of Chinese New Year cookies I'm baking for this year. Surprisingly this is the simplest recipe. Original recipe is from Rasa Malaysia, but I needed a lot more cornflakes than suggested in the recipe.

200g butter
150g castor sugar
2 eggs
300g all-purpose flour
130g cornflakes (coarsely crushed, I used the end of a rolling pin)
1 tsp vanilla essense
30g corn flour

Beat butter and sugar till pale and creamy.
Add in vanilla essence. Mix in the lightly beaten eggs.
Fold in the flour and corn flour with a wooden spoon. The dough is moist and a little sticky but still able to be shaped using fingers.
Using a teaspoon, scoop out about 1 teaspoon of the cookie dough and roll it into the crushed cornflakes. When coated with cornflakes the dough is easier to be shaped. Roll it into a small ball and place it on a baking tray lined with baking sheet, then lightly pressed it to form a flat round cookie shape.
Bake for 20 minutes at 180°C or till golden brown.

The cookies aren't too sweet but it's fine to my taste. The outer layer is crunchy and the cookie inside is light and crispy.

No comments:

Post a Comment