1Preheat oven to 160 C. Line a cupcake baking pan with greaseproof paper.
2Sift flours and baking powder. Add salt and mix well.
3Cream butter with sugar until light and fluffy. Add in egg yolk one at a time creaming well before adding another.
4Mix in flour mixture and cornflakes until just combined. Chill dough covered with cling film in the refrigerator for at least 30 mins before baking.
5Spoon a heaping teaspoon of cookie mixture onto prepared tray and sprinkle a few crushed corn flakes on top with a few chopped cherries.
6Bake cookies for 15-20 mins until light golden in colour.
7Leave cookies to cool before storing in airtight containers.
Cookies can also be baked on baking trays without casing. You can also use unsweetened cornflakes for a healthier version.
Text: Sa’idah Sheikh Jaffar / Photo: Chris Leong / Styling and recipe: Cindy Khoo