Cornflake cookies - festivals - they just fit, you know? Chinese New Year is no exception, so whether you are partial to the sticky-crunch sort of cornflake treats that come in tiny paper cups or actual cookies, there's always some way of presenting cornflakes at the cookie table. The cookie type is a childhood favourite so I thought it would be nice to relive some of those childhood cookie-times this year.
Adapted from Bee's Cornflake Cookie Recipe (Rasa Malaysia)
200 g butter
300g all-purpose flour
about 80g cornflakes, crushed roughly (more cornflakes may be required)
1 tsp vanilla essence
30g corn flour/corn starch
Beat butter and sugar till pale and creamy.
Add vanilla essence and stir in the lightly beaten eggs.
Fold in the flour mixture including corn flour.
Refrigerate for at least 24 hours.
Pre-heat oven to 177 degree's Celsius
Using a teaspoon, scoop dough and shape into balls before rolling them in the crushed cornflakes.
Place onto baking tray lined with parchment paper and bake for 25 minutes or till golden brown.
I found that refraining from crushing the cornflakes too finely made working with them easier - the larger cornflake bits were able to adhere to the cookie dough a lot better than the finer ones.
The end result - a crisp outer shell and a mellow, buttery cookie underneath. Oh, and a piece of the Chinese New Year cookie table puzzle complete.