This is a buttery and crispy kind of cookies most children would like. Here, I have reduced the sugar a little without affecting the taste, so long as you use good quality butter.
Ingredients
[makes 2 bottles]
200 gm butter
150 gm icing sugar [I reduced to 120 gm]
1 egg lightly beaten
1 tsp vanilla essence
200 gm cornflakes - crushed
150 gm plain flour - sifted together with 1 tsp baking powder and 1 tsp cream of tartar [optional]
1/2 tsp salt
- Beat butter and sugar until light and fluffy. Add in egg and essence. Continue to beat until light and creamy.
- Fold in sifted ingredients then cornflakes. Mix well.
- Drop spoonfuls of dough onto baking tray lined with parchment paper leaving about 1-2 cm space in between [the dough will spread a little].
- Bake in preheated oven at 180 degrees C for 12-15 minutes [middle shelf] or until golden brown.
- Remove to cool on wire rack before storing in airtight containers.
Your cornflake cookies look delicious. These are definitely one of my favourite cookies.
ReplyDeleteHi Mich, was told by my nieces, these cookies were finished sooner than others. Must be good..lah. Frankingly speaking, I hadn't any this year.
ReplyDeleteKimmy, putting the cornflakes into the dough is a good idea. Gives it lots of crunch and the flsvour is also good. I will bake this soon!
ReplyDeleteHi Phong Hong, it's not so messy this way and I know exactly the quantity of cornflakes needed.
ReplyDeletesimple recipe. sure kids will love it. first time here. do visit my space as well...
ReplyDelete