Skip to content
Free shipping with a min. spend of $50 and above (Singapore only).
Free shipping with a min. spend of $50 and above (Singapore only).
Cook up a storm for CNY #7: Cornflake Cookies

Cook up a storm for CNY #7: Cornflake Cookies

There’s something about buttery treats that just hits the spot for us. And one of our recent favourites is cornflake cookies, like the one by Denise Fletcher in her new book, 
Although this is not a traditional Chinese New Year snack, the popularity of cornflake cookies has soared in last few years, and this little goodie is enjoyed during other festive seasons as well. 

As Denise, who's the executive chef at Quentin's Bar and Restaurant, says: "These have become a favourite festive treat for Hari Raya, Chinese New Year as well as Deepavali; and are a simple but true testament to just how united Singaporeans are in their love of food."

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
Salt 
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.

---

Buy How to Cook Everything Singaporean or any cookbook by Epigram Books and get 20% OFF your purchase. Offer ends Feb 12, so don't delay, get yours today. 

 

Previous article Cook up a storm for CNY #8: Swordfish & Soursop Kueh Pie Tee
Next article Cook up a storm #6: New Year Cake (Nian Gao)