I’m quite overwhelmed by the amount of support people have given me since I’ve opened the orders for Christmas, and now Chinese New Year. THANK YOU EVERYONE! xx Let’s say I’m going to be very busy again in the last two weeks of January and my house is going to be smelling very much like butter, pineapple and nuts. I don’t think my family would complain –
1. free cookies! I’m not afraid of stolen cookies, because they snack in moderate amounts, like 1 or 2 cookies a time. My family has surprisingly great discipline when it comes to food 😛 That, and they don’t want to incur the wrath of the baker.
2. they have gotten used to different fragrances wafting through the house each year, coming from the kitchen. It’s nice, we don’t often have to use much fragrance candles, except when my helper fries belachan (shrimp paste) to make sambal belachan.
Anyway cornflake cookies! It’s another cookie that reminds me of Chinese New Year. There’s the no-bake version where you melt butter and honey before mixing it cornflakes, but I’ve yet to try that. I would love to though, so if you have a recipe and don’t mind to share it, please drop me an email or a note on facebook 🙂
That being said, I love cornflakes as it bakes in the oven (which is why I love Momofuku’s chocolate chip cornflakes marshmallow cookies as well!) because it just smells so good, and toasted cornflakes have that extra crunch – not sure if it’s just in the mind hah – and a certain nuttiness to it that I enjoy.
Adapted from Bisous a Toi Lemon Cornflake cookies
- 5 cups (150g) Corn Flakes - crushed into about 1/4 of its original size
- 1 cup (250g) butter
- 1/3 cup + 1 tbsp (100g) castor sugar
- 1 1/4 cup (150g) plain flour
- 1 tbsp full cream milk powder
- 2 egg yolks
- 1 tsp vanilla extract or lemon juice
- 1 tsp Baking Powder
- Optional: 1 tbsp grated lemon zest (if using lemon juice)
1. Preheat the oven to 150°C / 300°F. Line your baking tray with parchment paper.
2. Place the crushed cornflakes in a bowl.
3. Beat together butter and sugar until smooth (it doesn't have to be beaten until fluffy). Add the eggs, baking powder, and vanilla or lemon juice (and lemon zest if using) and continue beating for about 1 minute.
4. Add in the flour and mix until it just comes together.
5. At this stage you can either put the dough into a piping bag and pipe balls of dough into the crushed cornflakes, or use a measuring spoon to scoop out the dough into the cornflakes. Either way, roll each dough around in the cornflakes until they are well coated and place it on a baking tray.
6. Bake for 20 - 30 minutes, depending on your cookie size. Start watching it around 15 minutes or so (because it burns quite fast, and burnt cornflakes is nasty and bitter), pull it out once it starts getting golden brown around the corners.
6. Remove from oven and leave it to cool on cooling rack.
Note: The cookie dough is quite soft, so if you have difficulties rolling it in the cornflakes at step 4, pop it in the refrigerator for a while before proceeding 🙂
Just a little side trivia here before I end this post – have you ever wondered what the first use of cornflakes was? Of why Kelloggs invented cornflakes? I found out while watching a documentary. And was, oh really? *raised eyebrows* Go google it – Why Kelloggs invented cornflakes. Have fun. *grin*