I'm so glad I tried out this recipe that a really dear friend and mentor Molly shared with a bunch of us girls. This recipe is really simple and it tastes great! Crunchy yet not too heavy! This cookie is perfect for Chinese New Year.. or actually, just about any time of the year!
This recipe is really simple and I believe that it's easy enough to even have your kids around to bake with you! This is one of those rare 1/5 level of difficulty recipes I have on the blog! So, quick buy some Kellogg's (I only like these!) and some good quality butter (if you're gonna bake such awesome cookies, why not use good butter? more fragrant too!) and start baking!
This recipe yields 30 2" wide cookies
100g unsalted butter, softened (I used SCS)
100g castor sugar (I used SIS)
1 egg (I used Seng Choon 55g eggs)
175g self-raising flour (I love Prima flour!)
50g cornflakes (I love Kellogg's)
Want a really good cookie? My choice of a good butter is SCS's unsalted butter!
Preheat oven to 160 degrees Celsius. To the castor sugar, add the softened butter. Please only use castor sugar for cookies as fine sugar can be tad too grainy for cookies when eaten as they're not baked for a very long duration. Cream the two together till it's well mixed. I used my machine whisk but I was told that a wooden spoon works just as well! (:
You should get something like this!
To the creamed mixture, add the egg and mix well.
Add the flour in.
Mix well and you should get a paste like this!
Spoon about 1/2 full tsp of cookie dough and roll it into a ball.
Have the cornflakes ready in a deep dish. I crushed my cornflakes a lil' more that what's in this pic as it helps the cornflakes stick to the cookie dough much better.
Roll the cookie dough!
Place the cookie dough in the cornflakes. 'Push' some cornflakes into the dough as they dough isn't very stick.
Place the rolled cookies on a non-stick baking sheet. I love my Silpat! (: Do space the cookies out as they WILL spread!
Using a fork, gently press the cookies down to flatten them to allow through baking.
So pretty! Bake the cookies at 160 degree Celsius for 15-20 minutes or till they're lightly browned.
Remove from oven and allow to cool thoroughly before storing in an air-tight container.
These cookies did spread quite a bit but they were relatively easy to pry apart. It did help that they didn't stick to the Silpat! (:
So, these cookies are really simple aren't they? So, try them out today! They are so easy that I'm tempted to mass produce them as CNY gifts for family and friends! (:
I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at email@example.com! I look forward to hearing from you! (:
My cookie turns out to be crispy on the outside, soft inside. Oh my god.ReplyDelete
Mine turned out to be crisp outside, soft inside. But still got a nice taste omg !ReplyDelete
Hahah! They will be crispier when it's a little smaller (:Delete
Hi may I know how long can I store this?ReplyDelete
I suppose a week or so in an air tight container would be good (:
Hi Cynthia, May I know do you need to add in vanilla extract or essence in your recipes?ReplyDelete
there's no need for vanilla stuff in this recipe though you may add 1/2 tsp - 1tsp to 1 portion of this recipe if ypi like (:
Can i use plain flour instead of self raising flour? :)ReplyDelete
Please stick to the recipe for the best results.. If you dont wish to buy a bag of self raising flour, you can make your own! (: 150g plain flour with 2 tsp baking powder sifted!
May I knoe what is silpat?ReplyDelete
Is it thr same if I put glad baking paper?
It's reusuable baking sheet.Delete
Glad baking paper works too but it's not reusuable.
Where u buy the silpat baking sheet?ReplyDelete
I got it from Sun LikDelete
Hey Cynthia, thanks for your wonderful recipe! I loved cornflakes cookies since I was a kid. However I can't seem to get the recipe right! I can't get the dough to form nicely.. it's always too gooey and I can't roll them into a ball (sticks to my hand) :(.. My butter is not melted so that is likely not the problem.. Any suggestions to why this might be so?ReplyDelete
It might be due to the warm environment you're working in? Try somewhere cooler.. and cool your hands/body too! Our hands do cause stuff to melt at times!
Hi Cynthia, can I use salted butter? What is the difference? Thnks!ReplyDelete
Please do not use salted butter.. salted butter has salted already added in it.. and you wont be able to control the amount of salt that has gone in..
My cookies turn out to be very crispy that they just break easily. Do you have any idea why is it so? Thanks
You may have over baked your cookies.Delete
Thanks for sharing the recipe. It's easy to make and yummy!ReplyDelete
My cookies turned out great but i find it too sweet. Is it possible to lesser the sugar or i need to replace with other ingredients?
you may reduce it by 10% or so.
Hi Cynthia, I was wondering why my cookies ended up soft in the centre but it is crispy at the sides.ReplyDelete
hello, that's how the cookies are (:Delete
if you want them more crispy, bake for a while longer or make them smaller
Hi. This is gonna be my virgin try in baking I'm gonna try out your receipe soon. But I bought greaseproof sheet instead of Silpat, will it work? Pls advice.. thanks thanks!!ReplyDelete
Greaseproof paper is not meant for baking.