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.
Ingredients:
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
Method:
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.
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