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Tuesday, January 14, 2020

Revved up cornflake cookies

This is a revved up version of the recipe 7 years ago. I am into my 3rd batch because friends gave the triple thumbs up for the nibbles.

This cookie is all I did this season. Hopefully this final batch will mean that hubby can figure out for himself why the folks love it so much.

Makes about 60 bitesized cookies.

Ingredients :

120g unsalted butter, room temperature

50g castor sugar + generous pinch of sea salt flakes
2 egg yolks
135g cake flour + 30g corn flour
100g plain corn flakes ( I used Kelloggs )

Method :
Mill the sugar and salt if possible. Set aside.
Cream butter until it turns pale and fluffy.
Whisk in powdered salt and sugar mixture.
Add egg yolks, one at a time. Whisk until fluffy at low speed (so as not to deflate the batter).

In a separate bowl, combine flours.
Sieve over the butter mixture.
Mix in the flour  until just combined.
Add cornflakes. Fold or give it a quick stir until combined. Take care not to break up the cornflakes too much.
The batter will appear thick and clumpy.

In a lined pan, spoon and drop the batter on the tray using a teaspoon.
Do not press the dropped cookies.
The cookies do not expand much so it is safe to drop the batter close to each other.

Preheat oven to 160C.
When cookies are ready for baking, reduce the temperature to 140C.
Bake the cookies at 140C for 22-23 minutes or until golden brown.
Cookies are soft when hot but will turn addictively crispy when cooled.
Store in an airtight container.

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