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 firstname.lastname@example.org! I look forward to hearing from you! (: