Making these cookies was really an uneventful affair, the steps are so straight forward that anyone can make them without batting an eyelid. The only highlight was, when I poured the crushed corn flakes into the mixing bowl, I was hit right in the face with this very very nice aroma. I am never a fan of cereals...I didn't grow up having a bowl of cereals with milk for breakfast. Believe it or not, I only got to taste my first bowl of cornflakes with milk in a business hotel when I first started travelling for work. This is the first time I baked something using corn flakes. I was pleasantly surprised that crushed cornflakes gives off such a nice fragrant...pardon my lousy expressions I can't describe it in words...but I thought there was even a hint of 'milky' aroma in the air. I couldn't help but to check the cereal box once I got everything done. I have never known that cornflakes are made with cornmeals! What can I say? But never a day has gone by without me learning something new!
Cranberry Cornflakes Cookies
(makes 77~80 pcs)
120g Unsalted butter, cut into cubes, soften at room temperature
pinch of salt
50g icing sugar
2 egg yolks, lightly beaten
135g plain flour
30g corn flour
100g plain corn flakes, coarsely crushed
80g dried cranberries, cut into smaller pieces
- Place corn flakes in a plastic bag. Crush them with your fingers into smaller pieces, do not crush too finely. Set aside.
- Cut dried cranberries into smaller pieces (I used a kitchen scissor). Set aside.
- Place unsalted butter, salt in a mixing bowl. Sift over the icing sugar (do not skip this step, this is to remove any lumps in the icing sugar). With a manual whisk or a wooden spoon (or an electric whisk), beat the butter, salt and icing sugar till the mixture turns pale.
- Whisk as you dribble in the egg yolks, whisk till combine.
- Sift over plain flour and corn flour. With a spatula, fold the mixture until the flour is incorporated.
- Add in cornflakes and dried cranberries. Mix with spatula (or use hand) till just combined.
- Arrange mini paper liners, evenly spaced, on a baking tray.
- Measure 7g doughs and place each into a mini paper liner. (Note: it is not necessary to shape the dough into a smooth round ball, just roughly gather it into a lump. These cookies can be baked without using paper liners, arrange them evenly spaced on a baking tray lined with parchment paper. They don't expand much upon baking.)
- Bake in preheated oven at 140degC for about 25 minutes until lightly golden. (Note: all ovens behave differently, do keep a close watch near 20mins of baking time to prevent the cookies from over browning. Turn the tray around half way, when necessary.)
- Remove from oven and transfer to a cooling rack, leave to cool completely before storing in air tight containers. (Note: when the cookies are still warm, the cornflakes may taste a little chewy/soft, but it will turn crispy upon cooling.)