Crunchy Cornflake Cookies

by - January 14, 2019




The inspiration for this came from Chef Fiona Lau’s Chocolate Cookies Recipe.  After seeing her delicious looking post, I wanted to try it for myself.  Unfortunately, my family members are not fans of chocolate cookies.  So, I decided to modify and make this Crunchy Cornflakes Cookies instead and using her recipe as a guide.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Crunchy Cornflake Cookies Recipe


Yields: 75 cookies

INGREDIENTS

250g butter, room temperature
90g brown sugar
2 large eggs
1/4 tsp vanilla extract
1/2 tsp salt

300g plain flour
3 tsp baking powder

250g cornflakes, slightly crush with hand
50g almond flakes, toasted

Utensil:  2 baking trays

METHOD:
  1. Preheat oven to 180C.  Line the baking trays with parchment paper.  Set aside.
  2. Sift flour and baking powder into a bowl.  Set aside.
  3. In a bowl of electric mixer, beat together butter, brown sugar and salt until fluffy with the paddle attachment. Crack in egg, one at a time  and add in vanilla extract and beat till well combine.
  4. Lower the speed, gradually add in flour mixture and mix until form a smooth dough.
  5. Fold in the cornflake and almond flakes until well combined. 
  6. Scoop the dough out using tablespoon or a cookies scoop and drop onto lined baking trays.
  7. Bake at preheated oven for 15 minutes, or until golden brown.
  8. Let the cookies cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.


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2 comments

  1. Hi able to use molasses sugar instead of brown sugar? Thank you.

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    Replies
    1. Hi there,

      Thank you for your question. Molasses sugar is moist sugar and it may affect the crunchiness or crispiness of the cookies.

      Cheers :)

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