Turn up the notch on your favourite cornflakes and turn them into cookies. Goodbye soggy cereal, hello buttery-smooth cornflake cookies!
- 260 g plain flour
- 100 g corn flour
- 2 tsps baking powder
- 250 g butter
- 150 g caster sugar
- Pinch of salt
- 2 egg yolks
- 2 tsps vanilla essence
- 50 g cornflakes, crushed plus extra for topping
- 5 glazed cherries, diced into small pieces
StepsHide all images
Preheat oven to 160 C. Line a cupcake baking pan with greaseproof paper.
Sift flours and baking powder. Add salt and mix well.
Cream butter with sugar until light and fluffy. Add in egg yolk one at a time creaming well before adding another.
Mix in flour mixture and cornflakes until just combined. Chill dough covered with cling film in the refrigerator for at least 30 mins before baking.
Spoon a heaping teaspoon of cookie mixture onto prepared tray and sprinkle a few crushed corn flakes on top with a few chopped cherries.
Bake cookies for 15-20 mins until light golden in colour.
Leave 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