Cranberry cornflake drop cookie

Cornflakes has never been my kind of breakfast food but as a snack, it gets my total approval. In fact, this munchie is breakfast in a cluster, with cornflakes and cranberry rolled into one.

I love the cookie for its addictiveness, crunch and simplicity. It was a non event preparing the cookies though the end result was anything but. If you dislike the chewy cranberries which may get stuck in the teeth afterwards, simply omit it and substitute it with desiccated coconut or chopped up walnuts.

Credits :  HappyHomeBaking  with slight adaptations. Original recipe :  Little cookies earn big $

Makes about 50 medium sized cookies.

Ingredients :

120g unsalted butter, room temperature

Salt flakes ( scant amount )

50g icing sugar

2 egg yolks

135g self raising flour ( original recipe uses plain flour )

30g corn flour

100g plain corn flakes

80g dried cranberries, cut

Method :

Cream butter.

Sieve in icing sugar and salt. Whisk to combine.

Add egg yolks, one at a time. Whisk until fluffy.

In a separate bowl, combine self raising  and corn flour.

Sieve over the butter mixture.

Whisk flour  until just combined.

Add cornflakes. Give a quick whisk to break up and blend cornflakes with the batter.

Fold in cranberries.

The batter will appear thick and clumpy.

In a greased pan, spoon and drop the batter on the tray ( using 2 teaspoons ). The cookies do not expand much so it is safe to drop the batter close to each other.

Bake the cookies in a preheated oven at 140C for 20 minutes or until golden brown.

Cookies are soft when hot but will turn addictively crispy when cooled.

Store in an airtight container.