Cook up a storm for CNY #7: Cornflake Cookies
In How to Cook Everything Singaporean, she gives a very easy-to-do recipe for making these tasty treats.
PREP 30 minutes; COOK 25 minutes;
Makes 80 cookies (and sometimes, that's not enough!)
What you need
Icing sugar (sifted), 150g or 1½ cups
Butter at room temperature, 200g
Vanilla extract, 2 tsp
Egg yolks, 2
Cake flour, 250g or 2½ cups
Cornflakes (lightly crushed and placed in a wide, shallow bowl), 150g
What to do
Preheat the oven at 170℃ (340℉) and line baking trays with parchment paper.
Cream the sugar, butter, salt and vanilla extract gently together until the mixture is pale and fluffy. Do not over-beat it or the butter will begin to melt and the cookie texture will be affected.
Cream in the yolks one at a time until they are well incorporated. Stir in the flour until you have a soft, slightly sticky dough.
If the dough seems sticky, add a little more flour a tablespoon at a time until the dough does not stick. Do not be tempted to add too much flour though, or your cookies will turn out hard and heavy.
Using a teaspoon, scoop up the dough and drop them gently into the cornflakes. Roll around gently, then transfer them to the baking tray. Repeat with the rest of the dough and cornflakes.
Bake the cookies for 20-25 minutes or until golden and crisp. Remove from the oven and cool completely on racks before storing in airtight containers.
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