I made these cookies during the Chinese New Year week when I was alone at home and the hubs was away in Malaysia and Japan for work. There were no celebrations here, understandably as Modena doesn’t even have a tiny China Town.
This recipe was adapted from RasaMalaysia and I would have forgotten about blogging about it if it hadn’t been for the gentle hints from The-Missus-Blogs Hehe. I am humbled that she wants to use “my” recipes. ;)
There are many versions to Cornflake Cookies, and I’ve tried many versions too. There are some no-bake versions that doesn’t use flour and are basically cornflakes moulded together with syrup. This version is the version that uses flour.
200 g butter
300g all-purpose flour
60g cornflakes or Kelloggs Frosties (coarsely crushed), or enough for coating
1 tsp vanilla essence
30g corn flour/corn starch
1. Beat butter and sugar till pale and creamy.
2. Add vanilla essence.
3. Stir in the lightly beaten eggs.
4. Fold in the flour mixture including corn flour. (Mixture must not stick to hands when touched.)
5. Using an ice cream scoop, scoop out about 1 teaspoon of the cookie dough and roll it into the crushed cornflakes.
6. Transfer them to a baking tray lined with parchment paper and bake for 25 minutes at 175 degrees celcius or till golden brown.
I tried two versions of this cookie, one with regular cornflakes, and the other with Kelloggs Frosties. Although I don’t consider myself as having a sweet tooth, I enjoyed the version with the Kelloggs Frosties better. It really isn’t too sweet, and the light sugar dusting on them will caramelize when baked, and you get a really nice flavour.
I also used more than 60g of the recommended cornflakes. What I did was to eyeball the amount needed, crushing more cornflakes as I went along. This way, I get a nice even coating of cornflakes on all my cookies.
Don’t forget to check the expiry date on your corn flour. The first batch I made come out tasting weird, and when I checked with the hubs (whose existing kitchen ingredients I use since I moved here), his corn flour was, I quote, “Uhmm….I think seven years old”. The horror! I chucked out that batch and immediately whipped up another batch that tasted just yummy. I always splurge on the butter and get the better stuff. None of that “spread” or “almost butter” substitutes. It makes all the difference, trust me. My mum has always said that the Golden Churn brand was tops, back in her days. I’m sure its still as good. Look for the gold cans, usually in the bakery aisle.
I wonder when if I will ever get my Kitchen Aid mixer. I have SO MANY recipes I am dying to try, but darn it, it’s just so hard without any mixer around. Perhaps, say, this particular guy in my life, maybe, you know, is feeling perhaps, a little generous. *coughs*
You know what they I say, A Happy Wife Maketh a Happy Life :D