RECIPE - Cornflake Cookies

 

🍪 26 October 2023, Thursday

2-3 CNY ago, when my son was in GESS, they made cornflake cookies in school and I am absolutely surprised it tasted so good. It was buttery and melt in the mouth and also crispy. They added raisins and cranberries as well. Perhaps I was hungry when I tried them, so they tasted even better. 

This year, I tried to recreate them. I tested a few recipes I found online but I could not get the taste I was looking for.  

Finally I used a copycat HKG Jenny’s Butter Cookies (from Whattocooktoday) and added cornflakes in it, it seemed to do the trick! The feedback for the cookies were good as well! 

Here is the recipe for my cornflake cookies: 

[life has been much simpler and I have been able to do much more with my Tokit machine - similar to the Thermomix]

First, toast the plain cornflakes in the oven to crisp them up and when cool, crush them to smaller pieces.

(6-10 min, 160 °C)  

Throw these ingredients in to the Tokit to make the dough/cookie batter:

For 20 about cookies: 

[preheat oven 160 °C, bake at 140 °C, 

bake 20-25 min, turning pan 1/2way] 

125g cold butter 

45g icing sugar 

1/8 tsp salt 

125g cake flour

45g corn starch 

1/8 tsp vanilla powder 

For flavour variation: 

Matcha - 

115g cake flour 

40g corn starch 

5-10g matcha

Cocoa 

115g cake flour 

40g corn starch 

10g Cocoa powder 

Other flavours to try: coffee, earl grey, strawberry 

Process and then add the cornflakes and process again

Remove from Tokit, rest in fridge if butter has softened too much. 

Roll into balls, chill for 30 min, then bake. 

The balls can be kept in freezer for 1-2 weeks, and baked straight from freezer. 

After baking, cool on baking tray for 10 min, store in air tight container when completely cool. 

Bon Appetit! 

#bakewithdin #cookies